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Lobster Salad On Endive
Ingredients
  • 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)
Note: Ingredients may have been altered from the original.
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