Lobster and Endive Salad

• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 2 tablespoons orange juice
• 1 hard boiled egg, chopped
• 2 teaspoons minced seeded jalapeno chili
• 2 teaspoons fresh lemon juice
• 2 teaspoons chopped fresh dill
• 2 teaspoons chopped fresh tarragon
• 2 frozen uncooked lobster tails
• 2 heads Belgian endive, spears separated
• 1 tomato, halved, seeded, cut into strips
• Chopped fresh chives

1. Mix first 8 ingredients in small bowl to blend.
2. Season dressing to taste with salt and pepper.
3. Cook lobster tails in pot of boiling salted water until opaque in center, about 8 minutes.
4. Drain and cool.
5. Remove lobster meat from shells.
6. Cut tail into 1/2-inch-thick slices.
7. (Can be made 1 day ahead.
8. Cover and refrigerate dressing and lobster separately.)
9. Divide endive among 4 plates.
10. Top with lobster and garnish with tomato.
11. Sprinkle with chives.
12. Serve, passing dressing separately.

mayonnaise, ketchup, orange juice, egg, jalapeno chili, lemon juice, dill, tarragon, frozen uncooked lobster tails, endive, tomato, fresh chives

Taken from www.epicurious.com/recipes/food/views/lobster-and-endive-salad-106198 (may not work)