Quick & Festive Holiday Appetizer Ideas | Peggy Lampman's dinnerFeed

Recipe: Langostino Salad

1 (12 ounce) package frozen Langostino Tails, thawed* or 1 3/4 cup chopped lobster or shrimp (with paper towels or a clean cloth, press as much liquid as possible out of the seafood)
3/4 cup mayonnaise, homemade or Hellman’s preferred (reduced fat is fine)
1/2 tablespoon lemon zest
2 tablespoons lemon juice
1 tablespoon fresh chopped tarragon or dill
2 tablespoons snipped chives
1/3 cup diced celery
1/4 teaspoon seafood seasoning, such as Old Bay
Pinch of cayenne, or to taste
Dash of Worcestershire (optional)
10-16 sturdy romaine or endive leaves, washed

Combine mayonnaise, lemon zest, juice, tarragon or dill, chives, celery, seafood seasoning, cayenne, and Worcestershire (if using).
Pat dry thawed langostino tails to remove excess water. Stir into dressing and season to taste with kosher salt. (Other ingredients lend sodium so you may not feel it necessary.)
Place in decorative bowl with lettuce wedges on the side for stuffing. (You may also stuff them prior to serving. If you do so, garnish each endive boat with additional fresh herbs and zest.)

Time: 15 minutes (if not stuffing)

Number of servings (yield): Enough salad to stuff appx.12-14 large leaves