Ina Garten Lobster Salad in Endive Leaves is made with cooked lobster meat, mayonnaise, celery, capers, fresh dill, kosher salt, freshly ground black pepper, and Belgian endive. This Lobster Salad in Endive Leaves recipe creates 24 luxurious appetizers that take about 30 minutes to prepare and can serve up to 6-8 people.
This Ina Garten Lobster Salad In Endive Recipe From Her “The Barefoot Contessa Cookbook” Cookbook.
Ina Garten Lobster Salad In Endive Ingredients
- ¾ pound cooked lobster meat, chopped into small pieces
- ½ cup mayonnaise
- ½ cup celery, finely chopped (about 1 stalk)
- 1 tablespoon capers, without liquid
- 1½ tablespoons fresh dill chopped finely
- A pinch of salt
- A pinch of black pepper
- 4 heads of Belgian endive
How To Make Ina Garten Lobster Salad In Endive
- In a large bowl, combine the diced lobster, mayonnaise, chopped celery, capers, minced dill, salt, and pepper. Mix well.
- Trim the base off each endive head and carefully separate the leaves.
- Use a teaspoon to spoon the lobster salad into the wider end of each endive leaf.
- Arrange the filled leaves on a serving platter and enjoy!
Recipe Tips:
- Cooking Lobsters: For fresh lobsters, boil them in a large pot of water. Cover the pot. When the water boils again, wait 10 minutes. Then, take the lobsters out and let them cool. Once cool, remove the meat from the shells. You will need about three 1¼-pound lobsters for ¾ pound of lobster meat.
- Alternative Options: If lobster is too pricey or not available, you can use cooked shrimp or crabmeat. It’s a tasty alternative for a summer snack or a special New Year’s Eve treat.
What To Serve With Lobster Salad In Endive
Serve Lobster Salad In Endive as a side with grilled vegetables, quinoa salad, roasted potatoes, or a light pasta dish. You can also serve it with a crisp white wine, sparkling water, or a citrusy cocktail.
How To Store Lobster Salad In Endive
- In The Fridge: Place any leftover Lobster Salad in an airtight container. The endive leaves should be stored separately to keep them crisp. The salad can be refrigerated for up to 2 days. Before serving again, give the salad a good stir and fill with fresh endive leaves.
- In The Freezer: It’s not recommended to freeze the Lobster Salad or the endive leaves, as freezing will significantly affect the texture and quality of both the salad and the leaves.
Ina Garten Lobster Salad In Endive Nutrition Facts
Serving Size: 1 of 24 servings
- Calories: 46
- Total Fat: 4 g
- Saturated Fat: 1 g
- Carbohydrates: 0 g
- Dietary Fiber: 0 g
- Sugar: 0 g
- Protein: 2 g
- Cholesterol: 20 mg
- Sodium: 98 mg
Try More Ina Garten Appetizer Recipes:
Ina Garten Lobster Salad In Endive
Description
Ina Garten Lobster Salad in Endive Leaves is made with cooked lobster meat, mayonnaise, celery, capers, fresh dill, kosher salt, freshly ground black pepper, and Belgian endive. This Lobster Salad in Endive Leaves recipe creates 24 luxurious appetizers that take about 30 minutes to prepare and can serve up to 6-8 people.
Ingredients
Instructions
- In a large bowl, combine the diced lobster, mayonnaise, chopped celery, capers, minced dill, salt, and pepper. Mix well.
- Trim the base off each endive head and carefully separate the leaves.
- Use a teaspoon to spoon the lobster salad into the wider end of each endive leaf.
- Arrange the filled leaves on a serving platter and enjoy!