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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This delicious salad is from Johannes. 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 |
2 heads belgian endive, spears separated |
1 tomato, halved, seeded, cut into strips |
chopped fresh chives |
Directions:
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. (Can be made 1 day ahead. Cover and refrigerate dressing and lobster separately.)
2. Divide endive among 4 plates. Top with lobster and garnish with tomato. Sprinkle with chives. Serve, passing dressing separately.
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