Lobster, Herb And Tomato Appetizer

• 2 None uncooked lobster tails (about 1 lb)
• 1 tbsp olive oil
• 3 tbsp butter
• 2 None shallots, finely chopped
• 1 clove garlic, crushed
• 1/2 tsp ground mustard
• 2 tsp finely grated lemon peel
• 1 tbsp lemon juice
• 1 medium tomato, seeded and finely chopped
• 2 tbsp finely chopped fresh flat-leaf parsley
• 2 tbsp finely chopped fresh chervil
• 48 None red endive leaves

1. Turn tails upside down. Using scissors, cut down each side of the soft skin. Peel away skin and remove meat from the shell. Cut into small cubes.
2. Heat 1 tsp oil and 1 tbsp of the butter in a medium skillet on medium heat. Cook lobster, stirring, until changed in color. Remove from pan.
3. Heat remaining oil and butter in same pan. Cook shallots and garlic until soft. Remove pan from heat. Stir in mustard, lemon peel and juice, tomato, herbs and lobster. Season to taste.
4. Spoon lobster mixture into endive leaves. Serve immediately.

lobster, olive oil, butter, shallots, clove garlic, ground mustard, lemon peel, lemon juice, tomato, parsley, chervil, red endive

Taken from recipes-plus.com/api/v2.0/recipes/32669 (may not work)