Lobster Salad Scoops
Pair with Gloria Ferrer Sonoma Brut
Serves 4 - 6
1 1/2 c fresh lobster meat
2 endive, cleaned
3 tbsp chopped chives
1/4 c sour cream
1/4 c mayonnaise
2 tbsp seeded minced tomato
2 tbsp minced fresh tarragon
1 tbsp Dijon
1 tsp fresh lemon juice
1/2 tsp celery salt
Chop lobster into bite-size pieces.
Remove leaves from endive. Place endive leaves onto serving platter.
Whisk together sour cream through celery salt.
Fold the lobster into the dressing.
Scoop a spoonful of lobster salad onto the wide end of each endive leaf. Sprinkle each with chives.