Lobster in Endive Spoons
1 (1 1/2-lb) live lobster
1 seedless cucumber (usually plastic-wrapped; at least 1 3/4 inches in diameter), diced
2 tablespoons mayonnaise
2 to 3 teaspoons fresh lime juice
1 1/2 teaspoons minced fresh jalapeño chili (including seeds)
1/4 teaspoon salt
1/3 cup finely diced peeled mango
1/4 cup finely chopped celery
2 tablespoons finely chopped red onion
2 tablespoons finely chopped fresh cilantro
Garnish: thinly sliced fresh cilantro
2 endives cut into spoon size scoops
• Plunge lobster headfirst into a 6- to 8-quart pot of boiling salted water.
• Cook lobster, partially covered, over moderately high heat 9 minutes from time it enters water, then transfer with tongs to sink to cool.
• Whisk together mayonnaise, lime juice (to taste), jalapeño, salt, and a pinch of pepper.
• When lobster is cool, remove meat from claws, joints, and tail, discarding tomalley, roe, and shells.
• Cut meat into 1/4-inch pieces.
• Add lobster, cucumber, mango, celery, onion, and cilantro to dressing and toss well.
• Fill each endive spoon with 1 rounded teaspoon lobster salad.
Cook’s notes:
• Lobster can be cooked and removed from shell 1 day ahead and chilled, covered.
• Lobster salad can be made 6 hours ahead and chilled, covered.
Yield: 36 hors d’oeuvres.
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