·Instead of using scalloped cutter, you can simply peel cucumber before slicing.
·Lobster can be cooked and removed from shell 1 day ahead and chilled, covered.
·Lobster salad can be made 6 hours ahead and chilled, covered.
Recipe information
Total Time
1 1/2 hr
Yield
Makes about 36 hors d'oeuvres
Ingredients
Special Equipment
Preparation
Step 1
Plunge lobster headfirst into a 6- to 8-quart pot of boiling salted water. Cook lobster, partially covered, over moderately high heat 9 minutes from time it enters water, then transfer with tongs to sink to cool.
Step 2
While lobster is cooling, cut each cucumber slice with scalloped cutter (if using), discarding trimmings. Whisk together mayonnaise, lime juice (to taste), jalapeño, salt, and a pinch of pepper.
Step 3
When lobster is cool, remove meat from claws, joints, and tail, discarding tomalley, roe, and shells. Cut meat into 1/4-inch pieces. Add lobster, mango, celery, onion, and cilantro to dressing and toss well.
Step 4
Top each cucumber round with 1 rounded teaspoon lobster salad.
