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