Ina Garten Lobster Salad In Endive

I once brought this to a garden party thinking it might be too subtle. It wasn’t. Every endive boat disappeared before the wine bottles were even uncorked. Something about the contrast—sweet lobster, creamy dressing, that cool crisp crunch—makes it feel special without showing off.

Here’s how I make it feel refined but relaxed.

What Surprised Me

I assumed lobster salad needed lemon or vinegar. Ina doesn’t use either here—and it works. The capers and dill bring all the brightness you need, and the mayonnaise softens the salt and lets the lobster shine. It’s delicate but never bland.

Tiny Details, Big Impact

• Cooked lobster meat – I used tails, steamed and chilled. You want clean, sweet flavor—nothing rubbery.
• Celery – Finely chopped, it adds a clean crunch that holds up well against the mayo.
• Capers – These tiny flavor bombs bring a hit of brine that balances the richness.
• Fresh dill – Use a light hand. It should whisper, not shout.
• Belgian endive – Choose firm, tight heads. The inner leaves are especially pretty and cup the salad perfectly.

Safe Substitutions

• Shrimp or crab – I’ve made this with chopped shrimp in a pinch. Still elegant, still devoured.
• Greek yogurt – Swapped half the mayo once with full-fat Greek yogurt. Tangier but still lovely.
• Fennel – Subbed for celery once when I ran out. Slightly sweeter, with a licorice twist that actually worked.

What I’d Do Differently

What Went Wrong	Why It Happens	How to Fix It
Leaves got soggy	Salad sat in them too long	Fill right before serving
Salad felt too stiff	Mayo straight from fridge	Let ingredients come to room temp
Too much caper flavor	Didn’t drain capers fully	Pat them dry with a paper towel

How to Make Ina Garten’s Lobster Salad in Endive

1. Mix the salad. In a large bowl, gently fold together chopped lobster, mayo, celery, capers, dill, salt, and pepper. Taste and adjust seasoning.
2. Prep the endive. Trim the base of each head and separate the leaves. Rinse and dry if needed.
3. Assemble. Spoon a teaspoon of lobster salad into the base of each endive leaf.
4. Serve. Arrange neatly on a platter. Keep chilled until ready to serve.

Notes From My Kitchen

• I use a small cookie scoop for neat, consistent filling—one of those little tricks that makes it look polished.
• If making ahead, store salad and leaves separately. Fill just before guests arrive.
• For a party, I plate them on a chilled marble tray. Keeps them crisp longer.

Leftover Notes

• Fridge: Lobster salad keeps for 2 days. Store in an airtight container. Endive should be stored dry and separate.
• Freezer: Not recommended—both the lobster and the endive suffer in texture after thawing.

Before You Make It…

Q: Can I use frozen lobster meat?
Yes, just thaw it slowly in the fridge and pat it dry. The fresher, the better.

Q: How do I cook the lobster?
Boil whole lobsters for 10 minutes after the water returns to a boil. Cool, crack, and remove the meat.

Q: Is this good for making ahead?
Yes—but keep the salad and leaves separate. Fill just before serving for best texture

Try More Recipes:

• Ina Garten Lobster Mac N Cheese
• Ina Garten Lobster Tail Recipe
• Ina Garten Lobster Bisque Recipe