Endive Spears with Lobster, Avocado, and Grapefruit

Name: Endive Spears with Lobster, Avocado, and Grapefruit
Cuisine: American, Southern
Ingredients: 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

4 steps

“Crab or shrimp may be substituted for the lobster.” ~ Martha Stewart Living Servings: 12 Source: Martha Stewart Living, December/January 1997/1998

Updated at: Thu, 17 Aug 2023 10:02:25 GMT

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Ingredients

12 servings

1pink grapefruit

peel and pith removed

1avocado

peeled and pitted

1 teaspoonfreshly squeezed lemon juice

3 ounceslobster meat

cooked

4 headsbelgian endive

salt

freshly ground black pepper

3 sprigsfresh tarragon

Instructions

Step 1

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

Step 2

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

Step 3

Cut lobster into bite-size pieces; set aside.

Step 4

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.

View on Martha Stewart Living

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