Lobster and Endive Salad
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


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, thawed
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. Season dressing to taste with salt and pepper. Cook lobster tails in pot of boiling salted water until opaque in center, about 8 minutes. Drain and cool. Remove lobster meat from shells. Cut tail into 1/2-inch-thick slices.
2 Divide endive among 4 plates. Top with lobster and garnish with tomato. Sprinkle with chives. Serve, passing dressing separately.

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