This lobster salad on endive hors d’oeuvre has such a lovely presentation that you’ll want to serve it every time you have company over. And once your friends and family taste the simply delicious flavors of this special dish, they’ll request it again and again. Do them (and yourself) a favor and share the recipe on Facebook, Pinterest, Instagram, and Twitter!
To make approximately 24 lobster salad hors d’oeuvres, you’ll need 2 tablespoons of extra-virgin olive oil, ½ teaspoon of freshly grated lemon zest, 1 tablespoon of fresh lemon juice, 8 ounces of fresh cooked lobster (crabmeat or shrimp will also work), 4 ounces Cabot Monterey Jack (finely grated), 24 Belgian endive leaves (about 2 heads), salt, ground black pepper, and smoked paprika for garnish (optional).
Whisk together the olive oil, lemon zest, and lemon juice in a small bowl. Add lobster (or crabmeat or shrimp) and cheese and toss together. Season with salt and pepper and cover and chill until ready to serve.
When you’re ready to serve, simply spoon about 1 tablespoon of lobster salad in each endive leaf and sprinkle with smoked paprika, if desired. Arrange on a platter and enjoy!
Be sure to also try out our Grilled Shrimp Salad with Orange-Mint Dressing. The dressing makes the salad extra special! As a cooperative of over 800 farm families, our mission is to make the highest quality and best tasting dairy products you’ll find. We’d love for you to rate and review this lobster salad recipe once you’ve given it a try!
2 tablespoons extra-virgin olive oil
½ 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)
WHISK together olive oil, lemon zest and lemon juice in a small bowl. Add lobster, crabmeat or shrimp and cheese; toss together and season with salt and pepper.
COVER and chill until ready to serve.
SPOON about 1 tablespoon salad in each endive leaf. Sprinkle with smoked paprika if using and arrange on platter.
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