Lobster and Endive Salad Recipe

Name: Lobster and Endive Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup mayonnaise; 1/4 cup ketchup; 2 tablespoons orange juice; 1 hard boiled egg, chopped; 2 teaspoons minced seeded jalapeno chili; 2 teaspoons fresh lemon juice; 2 teaspoons chopped fresh dill; 2 teaspoons chopped fresh tarragon; 2 frozen uncooked lobster tails; 2 heads Belgian endive, spears separated; 1 tomato, halved, seeded, cut into strips; Chopped fresh chives

Servings: persons

1/2 cup mayonnaise
1/4 cup ketchup
2 tablespoons orange juice
1 hard boiled egg, chopped
2 teaspoons minced seeded jalapeno chili
2 teaspoons fresh lemon juice
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh tarragon
2 frozen uncooked lobster tails
2 heads Belgian endive, spears separated
1 tomato, halved, seeded, cut into strips
Chopped fresh chives

1
Mix first 8 ingredients in small bowl to blend.
2
Season dressing to taste with salt and pepper.
3
Cook lobster tails in pot of boiling salted water until opaque in center, about 8 minutes.
4
Drain and cool.
5
Remove lobster meat from shells.
6
Cut tail into 1/2-inch-thick slices.
7
(Can be made 1 day ahead.
8
Cover and refrigerate dressing and lobster separately.)
9
Divide endive among 4 plates.
10
Top with lobster and garnish with tomato.
11
Sprinkle with chives.
12
Serve, passing dressing separately.

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup mayonnaise, 1/4 cup ketchup, 2 tablespoons orange juice, 1 hard boiled egg, chopped, and more.

Yes, Lobster and Endive Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lobster and Endive Salad

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