| Lobster Salad in Endive from Amy
Kanarios
From the Makes 24 appetizers; serves 6 to 8 If you want to be good to yourself and your guests at the same time, ask your fish store to sell you cooked fresh lobster meat, instead of cooking a lobster yourself. This is a great summer appetizer or a special treat for New Year's Eve. This recipe is also good, and not quite so expensive, with cooked shrimp or crabmeat. You'll see that a little salad makes a lot of appetizers. |
| Ingredient | Carb Grams |
Fibre Grams |
Calorie Count |
| 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 | |||
|
TOTAL
|
| 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. |