Remove lobster from shell and chop into 0.5 cm pieces. Reserve. Remove peel from oranges and grapefruit and using sharp knife, separate into sections, over bowl to catch juices. Reserve juices. Cut sections into 0.5cm pieces.
In a small bowl, whisk 2 tablespoons (30mL) of the reserved citrus juice with grape seed oil, salt and pepper. Add lemon juice to taste.
Toss lobster, orange and grapefruit with vinaigrette Serve heaping teaspoonful on endive spear.
|