snack

Chilled Lobster and Horseradish Endive Spears

Name: Chilled Lobster and Horseradish Endive Spears
Ingredients: 88.8 g Northern Lobster meat, cooked and chilled, roughly chopped; 30.9 g Endive leaves (prestige), trimmed and separated; 34.1 g CREME FRAICHE French-style cultured cream; 3.5 g Extra hot grated horseradish root; 2.3 g Fresh coriander seeds, crushed; 1.3 g Worcestershire sauce

Nutrition

220

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(6)

Northern Lobster meat, cooked and chilled, roughly chopped88.8 g

Endive leaves (prestige), trimmed and separated30.9 g

CREME FRAICHE French-style cultured cream34.1 g

Extra hot grated horseradish root3.5 g

Fresh coriander seeds, crushed2.3 g

Worcestershire sauce1.3 g

Instructions

In a small chilled bowl, fold the prepared horseradish and Worcestershire sauce into the Crème Fraîche until smooth and piquant. Gently fold in the roughly chopped, chilled lobster meat, taking care to keep the pieces distinct and textured. Lightly toast the crushed coriander seeds in a dry pan over medium heat for 30 seconds until fragrant, then set aside.

To plate, lay out the crisp, pale endive spears on a chilled platter. Spoon a generous tablespoon of the lobster mixture into the base of each leaf. Sprinkle with the toasted coriander seeds for a bright, citrusy crunch. Serve immediately while the endive is cold and snappy.