Lobster Salad in Endive
Makes 24 appetizers; serves 6 to 8


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
11/2 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.

Connie Wheeler adds, “Make sure you use real lobster though. I was perusing through my carbohydrate counter just yesterday at fish and seafood and noticed that the fake lobster or crab is really pretty high in carbohydrates at 8.5 carbs per 3 oz.