Lobster Salad with Mango and Avocado
Recipe created by Debra Ponzek, coauthor of The Summer House Cookbook

Lobster Salad
Lobster. Avocado. Mango. Enough said.

Ingredients:
Makes 20 servings

  • 6 tablespoons fresh lemon juice
  • Salt and freshly ground pepper
  • 3/4 cup extra-virgin olive oil
  • 2 pounds cooked lobster meat , diced
  • 2 ripe avocados , seeded, peeled, and diced
  • 1 mango , peeled and diced
  • 3 tablespoons chopped fresh tarragon leaves
  • 3 tablespoons chopped fresh cilantro leaves
  • 6 heads Belgian endive (preferably 3 red and 3 white)
  • Few sprigs cilantro , for garnish
In a small bowl, whisk together lemon juice and 1/2 teaspoon salt until salt dissolves. Slowly whisk in olive oil until well blended. Season with pepper.

In a medium bowl, gently stir together lobster, avocados, mango, vinaigrette, tarragon, and cilantro.

Remove bases of endives and separate leaves. Arrange lobster salad in the center of a large serving platter and place endive spears around the salad. Garnish platter with cilantro sprigs.