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Overhead view of 3 Lobster Salad in Endive Cups on a white plate

Lobster Salad in Endive Cups

5 from 13 reviews

A delicious seafood appetizer with the best lobster salad!


1 1/2 cups cooked and cooled, chopped lobster (1/23/4 inch dice)

1/4 cup mayonnaise

2 tablespoons full fat plain yogurt

1/4 teaspoon kosher salt

Pinch of freshly ground black pepper

2 tablespoons minced celery

2 tablespoons small dice red bell pepper

23 tablespoons small dice peeled English cucumber

1/4 teaspoon minced tarragon, optional

Dash or two of Tabasco, optional

Few drops of fresh lemon juice, or to taste, optional

1 scallion, thinly sliced

Endive leaves


Chop the lobster and set aside.

In a medium bowl, whisk together the mayonnaise, yogurt, salt and pepper.

Mix in the celery, bell pepper and cucumber.

Gently stir in the lobster meat. Taste and add tarragon, Tabasco and lemon juice to taste, if desired.

Cover and refrigerate the lobster salad for at least 30 minutes. Just before serving, mix in the scallions.


Can be made one day ahead.  I did not add tarragon, Tabasco or lemon juice.