Endive Spears with Lobster, Avocado, and Grapefruit

By mollydahma

Crab or shrimp may be substituted for the lobster.

Ingredients

• 1 pink grapefruit, peel and pith removed
• 1 avocado, peeled and pitted
• 1 teaspoon freshly squeezed lemon juice
• 3 ounces cooked lobster meat
• 4 heads Belgian endive (about 8 ounces)
• Salt and freshly ground black pepper
• 3 fresh tarragon

Details

Servings 10
Adapted from marthastewart.com

Preparation

Step 1

Using a small paring knife, remove sections from grapefruit. If sections are too large, cut in half crosswise. Set aside.

Slice avocado into 1/8-inch-thick slices; cut slices into 1-inch lengths. Toss in bowl with lemon juice, and set aside.

Cut lobster into bite-size pieces; set aside.

Trim bottoms from endives; separate spears. Place a grapefruit section on top of each endive spear. Top with piece of avocado, then a piece of lobster. Season with salt and pepper; garnish with tarragon. Repeat with remaining ingredients. Serve immediately.