Endive Spears With Lobster, Avocado, Grapefruit

[pixelchef]

Endive Spears With Lobster, Avocado, Grapefruit

Serves 10 as Amuseor 10 as Hors d'oeuvre.

• 1 pink grapefruit, peel and pith removed
  
• 1 avocado, peeled and pitted
  
• 1 tsp freshly squeezed lemon juice
  
• 3 oz cooked lobster meat
  
• 4 Heads Belgian endive, (about 8 ounces)
  
• Salt and freshly ground black pepper
  
• 3 sprigs fresh tarragon
  

1. Using a small paring knife, remove sections from grapefruit. If sections are too large, cut in half crosswise. Set aside.

2. Slice avocado into 1/8-inch-thick slices; cut slices into 1-inch lengths. Toss in bowl with lemon juice, and set aside.

3. Cut lobster into bite-size pieces; set aside.

4. Trim bottoms from endives; separate spears. Place a grapefruit section on top of each endive spear. Top with piece of avocado, then a piece of lobster. Season with salt and pepper; garnish with tarragon. Repeat with remaining ingredients. Serve immediately.

Crab or shrimp may be substituted for the lobster.

Keywords: Hors d'oeuvre, Amuse, Easy, Snack

( RG386 )