Lobster Salad in Endive
If you want to be good to yourself and your guests at the same time, ask your fish store to sell you cooked fresh lobster meat, instead of cooking a lobster yourself. This is a great summer appetizer or a special treat for New Year's Eve. This recipe is also good, and not quite so expensive, with cooked shrimp or crabmeat. You'll see that a little salad makes a lot of appetizers.
3/4 pound fresh cooked lobster meat, small-diced
1/2 cup good mayonnaise
1/2 cup small-diced celery (1 stalk)
1 tablespoon capers, drained
1 1/2 tablespoons minced fresh dill
pinch kosher salt
pinch freshly ground black pepper
4 heads Belgian endive
Combine the lobster, mayonnaise, celery, capers, dill, salt, and pepper.
With a sharp knife, cut off the base of the endive and separate the leaves. Use a teaspoon to fill the end of each endive leaf with lobster salad. Arrange on a platter and serve.
Buy This Book
Excerpted from The Barefoot Contessa Cookbook by Ina Garten; Foreword by Martha Stewart Copyright© 1999 by Ina Garten. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.