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Appetizers |
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INGREDIENTS:
1 (1 1/2-lb) live lobster
2 thick seedless cucumbers (usually plastic-wrapped at least
2 tbs mayonnaise
2 to 3 tsps fresh lime juice
1 1/2 tsps minced fresh jalapeño chile (including seeds)
1/4 tsp salt
1/3 cp finely diced peeled mango
1/4 cp finely chopped celery
2 tbs finely chopped red onion
2 tbs finely chopped fresh cilantro
Garnish: thinly sliced fresh cilantro
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DIRECTIONS:
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.
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.
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.
Top each cucumber round with 1 rounded tsp lobster salad.
Cooks' notes:
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.
Servings: 6
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