Lobster Salad in Endive

Makes 24 appetizers; serves 6 to 8

3/4 pound fresh cooked lobster meat, small-diced 1/2 cup good mayonnaise 1/2 cup small-diced celery (1 stalk) 1 tablespoon capers, drained 11/2 tablespoons minced fresh dill Pinch kosher salt Pinch freshly ground black pepper 4 heads Belgian endive

Combine the lobster, mayonnaise, celery, capers, dill, salt, and pepper. With a sharp knife, cut off the base of the endive and separate the leaves. Use a teaspoon to fill the end of each endive leaf with lobster salad. Arrange on a platter and serve.