Recipe information
Yield
4 Servings
Ingredients
1
/2 cup mayonnaise
1
/4 cup ketchup
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
Chopped fresh chives
Need to make a substitution?
Preparation
Step 1
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.
Step 2
Divide endive among 4 plates. Top with lobster and garnish with tomato. Sprinkle with chives. Serve, passing dressing separately.