Name: Lobster Salad Endive Boats
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup cooked lobster meat, chopped (claw and tail); 2 tbsp mayonnaise (or Greek yogurt for a lighter option); 1 tsp Dijon mustard; 1 tsp lemon juice; 1 tsp lemon zest; 1 tbsp finely chopped celery; 1 tsp fresh chives or tarragon, minced; Salt & pepper to taste; 3 heads Belgian endive, leaves separated and trimmed; Paprika or smoked paprika, for garnish; Microgreens or dill, for garnish; Lemon wedges, for serving

DifficultyBeginner

A luxurious yet light appetizer, these Lobster Salad Endive Boats deliver creamy richness and refreshing crunch in each bite. Sweet lobster meat is dressed in a bright citrus-herb aioli, nestled into crisp Belgian endive leaves, and finished with a touch of elegance — perfect for entertaining or refined gatherings.

Yields4 Servings

Prep Time15 minsCook Time15 minsTotal Time30 mins

For the Lobster Salad:

1 cup cooked lobster meat, chopped (claw and tail)

2 tbsp mayonnaise (or Greek yogurt for a lighter option)

1 tsp Dijon mustard

1 tsp lemon juice

1 tsp lemon zest

1 tbsp finely chopped celery

1 tsp fresh chives or tarragon, minced

Salt & pepper to taste

For Assembly:

3 heads Belgian endive, leaves separated and trimmed

Paprika or smoked paprika, for garnish

Microgreens or dill, for garnish

Lemon wedges, for serving

Prepare the Lobster Salad

If using fresh lobster, steam or boil until just cooked (about 7–10 minutes for whole lobster), then cool and chop.
In a mixing bowl, combine lobster meat with mayo, mustard, lemon juice, zest, celery, and herbs.
Season to taste with salt and pepper.
Chill for 10–15 minutes to allow flavors to meld.

Prepare the Endive Boats

Gently separate endive leaves, rinse and pat dry.
Choose the firmest, scoop-shaped leaves for filling.

Assemble and Garnish

Spoon a small amount of lobster salad (about 1 tablespoon) into each endive leaf.
Arrange on a serving platter.
Garnish with a sprinkle of paprika, fresh microgreens, or herbs.
Add lemon wedges on the side for squeezing just before serving.

Serve cold on a porcelain platter or slate board for contrast.
Pair with sparkling wine, a crisp Sauvignon Blanc, or a dry rosé.
Add edible flowers for extra flair during spring or summer soirées.

Chef's Tips

For a twist, add a tiny drizzle of truffle oil or caviar pearls on top.
Substitute shrimp or crab if lobster is unavailable.
Make the salad up to 6 hours ahead; fill the boats just before serving for best texture.

CategoryAppetizers, Seafood

Ingredients