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2 tablespoons extra-virgin olive oil
1/2 teaspoon freshly grated lemon zest
1 tablespoon fresh lemon juice
8 ounces fresh cooked lobster, crabmeat or shrimp, finely diced
4 ounces Cabot Monterey Jack, finely grated (about 1 cup)
Salt and ground black pepper to taste
24 leaves Belgian endive (about 2 heads)
Smoked paprika for garnish (optional)
1. In small bowl, whisk together olive oil, lemon zest and lemon juice. Add lobster, crabmeat or shrimp and cheese; toss together and season with salt and pepper.
2. Cover and chill until ready to serve.
3. Spoon about 1 tablespoon salad in each endive leaf. Sprinkle with smoked paprika if using and arrange on platter.