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New Year's: Lobster Salad in Endive

Source of Recipe


From "The Barefoot Contessa Cookbook" by Ina Garten



List of Ingredients



• ¾ pound fresh cooked lobster meat, small-diced
  
• ½ cup good mayonnaise
  
• ½ cup small-diced celery (1 stalk)
  
• 1 Tbsp capers, minced
  
• 1½ Tbsp minced fresh dill
  
• Pinch kosher salt
  
• Pinch freshly ground black pepper
  
• 4 heads Belgian endive
  






Instructions



1. Combine the lobster, mayonnaise, celery, capers, dill, salt and pepper.
   
   
2. With a sharp knife, cut off the base of the endive and separate the leaves. Use a teaspoon to fill the end of each endive leaf with lobster salad. Arrange on a platter and serve.
   
   Makes 24 appetizers
   Serves 6 to 8