Endive with Zesty Lobster

Endive with Zesty Lobster, Avocado & Orange Segments

Yield: 15 pieces
This canapé marries tart citrus and sweet lobster and puts them to bed on a cool pillow of avocado in an endive nest. Your guests will rave over its beautiful presentation… and then again once they try it.


15 Endive leaves
1 ½  Oranges
1 Avocado, peeled and pitted
1 tsp Freshly squeezed lemon or lime juice
Lobster Salad
100 g Lobster meat, cooked and chopped
1 Tbsp Orange juice (from above)
1 ½ tsp Hot sauce
1 tsp Pusateri's Delicato Extra Virgin Olive Oil
To taste Kosher salt
To taste Fresh ground black pepper
For garnish Cilantro leaves

Preparation Instructions

    1. Cut off the top and bottom of an orange, exposing its flesh. Slice off the peel top to bottom, removing all the pith. Remove sections; cut from the outside to the center along the inside of the membrane on either side of each section. Squeeze the juice from the core into a separate bowl and set aside. 
    2. In another bowl, use a fork to smash the avocado until smooth. Mix in the lemon or lime juice, season with salt and pepper. Set aside. 
    3. Cut the bottoms off the endives and separate the leaves. Set aside. 
    4. Place chopped lobster meat in a small bowl. Add 1 Tbsp of the reserved orange juice, hot sauce and olive oil, season with salt and pepper. 
    5. To assemble, place a dollop of avocado on each endive leaf, top with orange segments, and a generous teaspoon of lobster salad. 
    6. Lightly garnish with cilantro and serve immediately.