Endive Spears with Lobster, Avocado and Grapefruit

Crab or shrimp may be substituted for the lobster.

1 pink grapefruit, peel and pith removed 
1 avocado, peeled and pitted 
1 teaspoon freshly squeezed lemon juice 
3 ounces cooked lobster meat 
4 Heads Belgian endive, (about 8 ounces) 
Salt and freshly ground black pepper 
3 sprigs fresh tarragon 

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. 

Photograph by: Victoria Pearson

Courtesy of MarthaStewart.com