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Lobster and Endive Salad

Lobster and Endive Salad


  • 2 tablespoons orange juice
  • 1 hard boiled egg, chopped
  • 2 teaspoons minced seeded jalapeño 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

Recipe Preparation

  • 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. DO AHEAD Can be made 1 day ahead. Cover and refrigerate dressing and lobster separately.

  • Divide endive among 4 plates. Top with lobster and garnish with tomato. Sprinkle with chives. Serve, passing dressing separately.

Photos by Pornchai MittongtareReviews Section

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Recipe: Kunde Family Estate

High in protein and low in fat, lobster is a very beneficial meat. Comparable to a steak, lobster has less than thirty grams of protein in a five ounce portion. Lobster also has less fat compared to steak. It is perfect for a no or low carbohydrate diet as well.

Under the Weight Watcher’s system lobster has just four points. Not only is lobster low in fat, it is lower in cholesterol than skinless chicken breast. Lobster has seventy-two milligrams compared to chicken’s eighty-five milligrams.

In addition to having a high protein and low fat composition, lobster meat has ten to twenty percent of the USDA’s daily recommended value of potassium, selenium, zinc, phosphorus, copper, and vitamin B12. Like many other types of seafood, lobster also contains a high constitution of Omega 3 fatty acid which is beneficial for both your heart and your brain. Selenium aids the immune system and thyroid gland and may also help prevent heart disease. Bone and tissue diseases can be avoided by diets high in copper. The vitamin B12 is essential for healthy nerve and red blood cells. Phosphorus contributes to proper kidney functioning and lessens arthritis pain. Increased brain activity, a boosted immune system, and a healthier reproduction system are all benefits from consuming zinc. Finally potassium is credited with aiding your heart’s functions. The benefits of Omega 3 fatty acid range from reducing your risk of heart attack to lowering your blood pressure.

Perfect for people on a diet and those simply trying to have a healthier lifestyle, lobster is a far superior choice to the usual steak. Eating lobster clearly provides you a low fat, comprehensive range of nutritional value while at the same time giving you great flavor and taste. With all the spectacular health benefits to eating lobster, it really is the coup de grace for special occasion meals.

Though several groups of crustaceans are known as lobsters, the clawed lobsters are most often associated with the name. They are also revered for their flavor and texture. Clawed lobsters are not closely related to spiny lobsters or slipper lobsters, which have no claws or squat lobsters.

The closest relatives of clawed lobsters are the reef lobsters and the three families of freshwater crayfish.. Lobsters sizes are average around 12 in but they can grow up to 3 ft
Lobster Salad in Endive
This recipe pairs very nicely with our Kunde Estate Reserve Chardonnay.

1/2 avocado
6 oz. lobster meat
1/2 cup fresh fennel, diced (white part of bulb)
2 tbsp. mayonnaise
1 tbsp. fresh lime juice
3 to 4 heads of fresh Beligan/California endive
1 tbsp. fresh chives, chopped
Salt and pepper to taste

Peel, pit and chop the avocado into cubes.

Steam the lobster meat, one large tail will do it. Cook and cut into bite sized pieces

Separate and rinse the endive leaves.

Gently combine all ingredients in a large bowl. Adjust salt, pepper and lime juice as needed.

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Recipe Summary

  • 1 pink grapefruit, peel and pith removed
  • 1 avocado, peeled and pitted
  • 1 teaspoon freshly squeezed lemon juice
  • 3 ounces cooked lobster meat
  • 4 heads Belgian endive (about 8 ounces)
  • Salt and freshly ground black pepper
  • 3 sprigs fresh tarragon

Using a small paring knife, remove sections from grapefruit. If sections are too large, cut in half crosswise. Set aside.

Slice avocado into 1/8-inch-thick slices cut slices into 1-inch lengths. Toss in bowl with lemon juice, and set aside.

Cut lobster into bite-size pieces set aside.

Trim bottoms from endives separate spears. Place a grapefruit section on top of each endive spear. Top with piece of avocado, then a piece of lobster. Season with salt and pepper garnish with tarragon. Repeat with remaining ingredients. Serve immediately.

Lobster Salad

Lobster rolls make for an epic summer meal, but the truth is, you don't really need the split-top hot dog buns. Or melted butter (if you're eating it Connecticut-style). Lightly dressed with mayo and finished off with a big squeeze of lemon juice, lobster salad tastes incredible on its own.

You can buy the lobster precooked from a seafood counter or fish market you trust. Or you can steam the lobster yourself. When armed with our How To Cook Lobster Guide, it's crazy easy. But to keep it simple all you need to do is place a steamer basket over 2 or so inches of boil water. Add the lobster and cook for 8 to 10 minutes until the shrimp is pink and nicely firm.

Want to really commit to the summer vibes? Fire up the grill and cook your lobsters on there! We love the smoky, charry notes that the grill can add to sweet lobster meat.

For a more traditional lobster salad you can simply nix the avocado. The classic version is perfect for lobster rolls. Wanna really try something different? Make the salad Connecticut style by swapping the mayo for melted butter. Serve it warm and you'll be wondering why you don't go to Connecticut more often.

If you try this recipe at home, please let us know how you like it in the comments below. And don't forget to rate it! We love hearing from you.

Lobster Soup with Endive

Twist the lobster claws from the body or disconnect using a lobster cracker. Halve the lobster with a large sharp knife and carefully remove the meat from the body with scissors. Chop the lobster shells coarsely. Peel the garlic and the shallot and chop coarsely. In a large pot heat the oil, the lobster shells, the garlic and the shallot. Sauté the dill, bay leaf and the peppercorns and let take color 5-10 minutes while stirring. Deglaze with 1/3 of white wine, boil and reduce. Add another 1/3 of the white wine and boil down again. Pour in the rest of the white wine and the stock and season with salt. Let simmer for approximately 1 hour over medium heat.

Meanwhile, trim the celery, rinse and cut into about 5 cm (approximately 2 inch) diagonal strips. Blanch in boiling salted water, rinse in cold water and drain.

Strain the lobster stock through a fine sieve. In a saucepan, melt the butter, sprinkle with flour, cook and pour in the stock. Add the saffron and let everything cook for 10-15 minutes. Add the cream, the lobster paste, brandy and cayenne, briefly boil and season. Place the lobster pieces in the broth and heat through. Trim the endive, rinse and cut into strips. Rinse and drain the sprouts. Pour the soup into preheated soup bowls and garnish with celery strips, endive and sprouts.

Lobster Salad with Endive Recipe

1/2 c Lobster meat, cooked —
2 c Curly endive — finger
1/4 c Red bell pepper —
8 oz Corn kernels
2 tb Walnut oil
1 tb Sherry vinegar
1 ts Shallots — finely minced
4 Crackers

Lobster Salad with Endive Preparation

A little lobster can go a long way in a salad made with curly endive, julienned red pepper, and freshly steamed corn kernels. A mellow walnut vinaigrette made by whisking together two tablespoons walnut oil, one tablespoon sherry vinegar and one teaspoon finely minced shallots will complete the shellfish”s rich taste. Posted to MC-Recipe Digest V1 #147 Date: Thu, 11 Jul 1996 11:24:02 -0700 (PDT) From: PatH [email protected]> Recipe By : American Institute for Cancer Research”s Good Food

How Do You Cook Lobster Salad with Endive?

If you know another way to cook Lobster Salad with Endive please make a comment in the form below to help other free recipe users make the best of this free recipie.

Recipe Summary

  • Four 1 1/2-pound lobsters
  • 2 cups cold water
  • 3 tablespoons fresh lemon juice
  • 1 large fennel bulb&mdashhalved, cored and sliced paper-thin on a mandoline
  • 1/2 cup mayonnaise
  • 2 teaspoons chopped tarragon
  • Salt and freshly ground pepper
  • 3 cups packed arugula leaves (3 ounces)
  • 1 medium shallot, very thinly sliced
  • 1/4 cup cilantro leaves

Bring a large pot of salted water to a boil. Add the lobsters and cook until they are bright red, about 7 minutes. Reserve 2 tablespoons of the lobster cooking water, then drain the lobsters. Transfer the lobsters to a large rimmed baking sheet and let them cool slightly.

Twist the lobster tails from the bodies. With scissors, cut down the length of each tail shell and remove the meat. Cut the tails in half lengthwise and discard the dark intestine. Crack the claws and remove the meat. Cover the lobster and refrigerate.

Meanwhile, in a large bowl, mix the cold water with 1 tablespoon of the lemon juice. Add the fennel and refrigerate for about 25 minutes, until the fennel is very crisp.

In a medium bowl, mix the mayonnaise with the tarragon, the reserved lobster cooking liquid and the remaining 2 tablespoons of lemon juice. Season the dressing with salt and pepper.

Drain the fennel and pat dry with paper towels transfer to a large bowl. Add the arugula, shallot and cilantro leaves and toss well. Add all but 1/4 cup of the dressing to the bowl and toss well.

Arrange the salad on plates and top each one with a claw and half a lobster tail. Drizzle the lobster with the remaining dressing and serve at once.

Ina’s Lobster Salad


  • 3/4 lb freshly cooked lobster, chopped
  • 1/2 C mayo
  • 1/2 C diced celery
  • 1 T capers, drained and diced
  • 1 1/2 T finely chopped dill
  • pinch of Kosher Salt
  • Few grinds of pepper from the mill
  • Your choice of:
  • Endive
  • Crackers
  • Cocktail bread


  1. Mix lobster, mayo, celery, capers, dill, salt and pepper in a bowl
  2. Spread on endive, bread or crackers

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Mouth-Watering Lobster Recipes

Ingredients:- 1/4 lb. of salt to each gallon of water.

Mode:- Medium-sized lobsters are the best. Have ready a stewpan of boiling water, salted in the above proportion put in the lobster, and keep it boiling quickly from 20 minutes to 3/4 hour, according to its size, and do not forget to skim well. If it boils too long, the meat becomes thready, and if not done enough, the spawn is not red: this must be obviated by great attention. Hub the shell over with a little butter or sweet oil, which wipe off again.

Time. Small lobster, 20 minutes to 1/2 hour large ditto, 1/2 to 1/3 hour.

Ingredients:- 1 lobster, 2 oz. of butter, grated nutmeg salt, pepper, and pounded mace, to taste bread crumbs, 2 eggs.

Mode:- Pound the meat of the lobster to a smooth paste with the butter and seasoning, and add a few bread crumbs. Beat the eggs, and make the whole mixture into the form of a lobster pound the spawn, and sprinkle over it. Bake 1/4 hour, and just before serving, lay over it the tail and body shell, with the small claws underneath, to resemble a lobster.

Mode:- Pound the meat of the lobster to a smooth paste with the butter and seasoning, and add a few bread crumbs. Beat the eggs, and make the whole mixture into the form of a lobster pound the spawn, and sprinkle over it. Bake 1/4 hour, and just before serving, lay over it the tail and body shell, with the small claws underneath, to resemble a lobster.

Ingredients:- 1 hen lobster, lettuces, endive, small salad (whatever is in season), a little chopped beetroot, 2 hard-boiled eggs, a few slices of cucumber. For dressing, equal quantities of oil and vinegar, 1 teaspoonful of made mustard, the yolks of 2 eggs cayenne and salt to taste 3 teaspoonful of anchovy sauce. These ingredients should be mixed perfectly smooth, and form a creamy-looking sauce.

Mode:- Wash the salad, and thoroughly dry it by shaking it in a cloth. Cut up the lettuces and endive, pour the dressing on them, and lightly throw in the small salad. Mix all well together with the pickings from the body of the lobster pick the meat from the shell, cut it up into nice square pieces, put half in the salad, the other half reserve for garnishing. Separate the yolks from the whites of 2 hard-boiled eggs chop the whites very fine, and rub the yolks through a sieve, and afterwards the coral from the inside. Arrange the salad lightly on a glass dish, and garnish, first with a row of sliced cucumber, then with the pieces of lobster, the yolks and whites of the eggs, coral, and beetroot placed alternately, and arranged in small separate bunches, so that the colours contrast nicely.

Note. A few crayfish make a pretty garnishing to lobster salad.

Ingredients:- 1 lobster, 4 tablespoonfuls of white stock, 2 tablespoonfuls of cream, pounded mace, and cayenne to taste bread crumbs.

Mode:- Pick the meat from the shell, and cut it up into small square pieces put the stock, cream, and seasoning into a stewpan, add the lobster, and let it simmer gently for 6 minutes. Serve it in the shell, which must be nicely cleaned, and have a border of puff-paste cover it with bread crumbs, place small pieces of butter over, and brown before the fire, or with a salamander.

Ingredients:- 1 lobster, 2 onions, 1 oz. butter, 1 tablespoonful of curry-powder, 1/2 pint of medium stock, the juice of 1/2 lemon.

Mode:- Pick the meat from the shell, and cut it into nice square pieces fry the onions of a pale brown in the butter, stir in the curry-powder and stock, and simmer till it thickens, when put in the lobster stew the whole slowly for 1/2 hour, and stir occasionally and just before sending to table, put in the lemon-juice. Serve boiled rice with it, the same as for other curries.

Ingredients:- 1 large hen lobster, 1 oz. fresh butter, 1/2 saltspoonful of salt, pounded mace, grated nutmeg, cayenne and white pepper to taste, egg, and bread crumbs.

Mode:- Pick the meat from the shell, and pound it in a mortar with the butter, and gradually add the mace and seasoning, well mixing the ingredients beat all to a smooth paste, and add a little of the spawn divide the mixture into pieces of an equal size, and shape them like cutlets. They should not be very thick. Brush them over with egg, and sprinkle with bread crumbs, and stick a short piece of the small claw in the top of each fry them of a nice brown in boiling lard, and drain them before the fire, on a sieve reversed arrange them nicely on a dish, and pour bechamel in the middle, but not over the cutlets.

Time. About 8 minutes after the cutlets are made.

Ingredients:- Minced lobster, 4 tablespoonfuls of bechamel, 6 drops of anchovy sauce, lemon-juice, cayenne to taste.

Mode:- Line the patty-pans with puff-paste, and put into each a small piece of bread: cover with paste, brush over with egg, and bake of a light colour. Take as much lobster as is required, mince the meat very fine, and add the above ingredients stir it over the fire for 6 minutes remove the lids of the patty-cases, take out the bread, fill with the mixture, and replace the covers.

Ingredients:- 2 lobsters seasoning to taste, of nutmeg, pounded mace, white pepper, and salt 1/4 lb. of butter, 3 or 4 bay-leaves.

Mode:- Take out the meat carefully from the shell, but do not cut it up. Put some butter at the bottom of a dish, lay in the lobster as evenly as possible, with the bay-leaves and seasoning between. Cover with butter, and bake for 3/4 hour in a gentle oven. When done, drain the whole on a sieve, and lay the pieces in potting-jars, with the seasoning about them. When cold, pour over it clarified butter, and, if very highly seasoned, it will keep some time.

Watch the video: Cooks Corner: Lobster and endive salad (November 2021).