1/2 pound cooked lobster meat, cut into 1-inch chunks
1/2 cup finely diced mango
1/2 cup frisée
4 Belgian endive spears
4 fresh chives
In a medium bowl, whisk together the olive oil, vinegar, lemon juice, paprika, curry powder, chile powder and salt. Stir in the cucumber, red pepper and scallions and let the vegetables marinate for 10 minutes.
Fold the lobster, mango and frisée into the vegetable salad and spoon into 2 martini glasses or goblets or onto 2 small plates. Garnish each salad with 2 endive spears and 2 chives and serve.