Yields
15 servings
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ingredients
1 ¼
lb(s) (625 g) cooked lobster
2
oranges
1
large red grapefruit
3
Tbsp (50 mL) grape seed oil
tsp (10 mL) salt
Pinch pepper
Belgian endive, separated into leaves and trimmed to 4-inches (10 cm)
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directions
Step 1
Remove lobster from shell and chop into ¼-inch pieces. Reserve. Remove peel from oranges and grapefruit and using sharp knife, separate into sections, over bowl to catch juices. Reserve juices. Cut sections into ¼-inch (.5cm) pieces.
Step 2
In a small bowl, whisk 2 tablespoons (30mL) of the reserved citrus juice with grape seed oil, salt and pepper. Add lemon juice to taste.
Step 3
Toss lobster, orange and grapefruit with vinaigrette
Serve heaping teaspoonful on endive spear.