Endive Spears with Lobster, Avocado, and Grapefruit

Makes 30-32 servings

Ingredients

• · 3 pink grapefruit, peel and pith removed
• · 3 avocado, peeled and pitted
• · 3 teaspoon freshly squeezed lemon juice
• · 9 ounces cooked lobster meat
• · 12 heads Belgian endive (about 8 ounces)
• · Salt and freshly ground black pepper
• · 9 fresh tarragon

Directions

1. Using a small paring knife, remove sections from grapefruit. If sections are too large, cut in half crosswise. Set aside.

2. Slice avocado into 1/8-inch-thick slices; cut slices into 1-inch lengths. Toss in bowl with lemon juice, and set aside.

3. Cut lobster into bite-size pieces; set aside.

4. Trim bottoms from endives; separate spears. Place a grapefruit section on top of each endive spear. Top with piece of avocado, then a piece of lobster. Season with salt and pepper; garnish with tarragon. Repeat with remaining ingredients. Serve immediately.