2-Die-for Lobster Cocktail

• 1 cup creme fraiche
• 1/2 teaspoon finely grated fresh lemon zest
• 1/2 teaspoon finely grated fresh lime zest
• 1/2 teaspoon finely grated orange zest
• 1 teaspoon fresh lemon juice
• 1 teaspoon fresh lime juice
• 1 teaspoon fresh orange juice
• 1 teaspoon chopped fresh tarragon leaves
• 1 English cucumber
• 2 Belgian endives
• 1 1/2 pounds cooked lobster meat (from about 3 (1 1/2-pound) lobsters)

1. Garnish: mesclun and fresh chives
2. In a bowl stir together creme fraiche, zests, juices, tarragon, and salt and pepper to taste.
3. Chill sauce, covered, 1 hour to blend flavors.
4. Cut 3 inches of cucumber crosswise into very thin slices and reserve.
5. Reserve 8 endive leaves for garnish and cut remaining cucumber and endive into 2-inch long matchsticks.
6. Just before serving, coarsely chop lobster and in another bowl stir together with 3/4 cup sauce.
7. Stir matchstick vegetables into remaining sauce.
8. Line 4 Martini glasses with reserved cucumber slices.
9. Divide matchstick vegetable mixture among glasses and top with lobster salad.
10. Cut reserved endive lengthwise into 1/4-inch thick strips.
11. Garnish salad with endive, mesclun and chives.

creme fraiche, lemon zest, lime zest, orange zest, lemon juice, lime juice, orange juice, tarragon, cucumber, endives, lobster

Taken from www.foodnetwork.com/recipes/2-die-for-lobster-cocktail.html (may not work)