Lobster, herb and tomato on witlof

  • 10 mins cooking
  • Makes 48 Item
  • Print


Lobster, herb and tomato on witlof
  • 2 uncooked lobster tails (500 grams)
  • 1 tablespoon olive oil
  • 40 gram butter
  • 2 shallots, finely chopped
  • 1 clove garlic, crushed
  • 1/2 teaspoon mustard powder
  • 2 teaspoon finely grated lemon rind
  • 1 tablespoon lemon juice
  • 1 medium tomato, seeded, finely chopped
  • 2 tablespoon finely chopped fresh flat-leaf parsley and
  • 2 tablespoon finely chopped fresh chervil
  • 48 red witlof (belgian endive) leaves


Lobster, herb and tomato on witlof
  • 1
    Turn tails upside down. Using scissors, cut down each side of the soft skin on the lobster tails. Peel away skin, remove meat from the shell. Cut into 5mm cubes.
  • 2
    In a medium frying pan, heat 1 tsp of the oil and a quarter of the butter; cook lobster, stirring, until changed in colour. Remove from pan.
  • 3
    Heat remaining oil and butter in same pan; cook shallot and garlic until soft. Remove pan from heat; stir in mustard, rind, juice, tomato, herbs and lobster. Season to taste.
  • 4
    Spoon lobster mixture into witlof leaves. Serve immediately.


The same weight of prawns can be used instead of lobster. You will need about six witlof for this recipe.

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