Ingredients

• 3/4 pound fresh cooked lobster meat, small-diced
• 1/2 cup good mayonnaise
• 1/2 cup small-diced celery (1 stalk)
• 1 tablespoon capers, drained
• 1 1/2 tablespoons minced fresh dill
• Pinch kosher salt
• Pinch freshly ground black pepper
• 4 heads Belgian endive

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Instructions

1. Combine the lobster, mayonnaise, celery, capers, dill, salt, and pepper. With a sharp knife, cut off the base of the endive and separate the leaves. Use a teaspoon to fill the end of each endive leaf with lobster salad. Arrange on a platter and serve.