Gloria Ferrer's Lobster Salad Scoops

Another fabulous recipe from Gloria Ferrer Caves & Vineyards: canapes made with endive leaves and tender lobster in a creamy, lemony sauce spiked with Dijon mustard. Terrific with a crisp white, like the sparkling Gloria Ferrer Sonoma Brut.

Servings: 4–6

Cook Time: 10 minutes

Pair With: Pair with the Gloria Ferrer Caves & Vineyards Sonoma Brut.

Source: Recipe courtesy Gloria Ferrer Caves & Vineyards; photo by Tama Takahashi.


1 1/2 cups fresh lobster meat

2 endive, cleaned

3 tablespoons chopped chives

 1/4 cup sour cream

 1/4 cup mayonnaise

 2 tablespoons tomato peeled, seeded, minced 

 2 tablespoons fresh tarragon, minced 

 1 tablespoon Dijon mustard

 1 teaspoon fresh lemon juice

 1/2 teaspoon celery salt


Chop cooked lobster into bite-size pieces. Remove leaves from the endive. Place endive leaves onto serving platter. Whisk together sour cream through celery salt. Fold the lobster into the dressing.

Scoop a spoonful of lobster salad onto the wide end of each endive leaf. Sprinkle each with chives.

Chef's Notes:

Editor's Note: I bought raw lobster tails in the shell. I poached them in water with a bay leaf, two sprigs of thyme and a stalk of celery until just opaque all the way through, about 5 minutes on simmer. I cut the meat out of the shell and put it in a covered dish in the refrigerator for 20 minutes to cool before chopping into small bite-sized pieces. I cut the endive leaves off one by one, then trimmed them to approximately 4" lengths, then filled them with the lobster filling.

Recipe Courtesy Of

Gloria Ferrer Caves & Vineyards

Gloria Ferrer Caves & Vineyards in Sonoma, California is renowned for the creation of exquisite estate Pinot Noir and Chardonnay wines as well as sparkling wines.