Lobster Salad On Cucumber Slices Recipes

Steps:

• Peel and slice the cucumber into 1/8-inch-thick slices. (They need to be a little thick to support the weight of the lobster salad.) Reserve in a bowl of cold water until you're ready to assemble the appetizers.
• Chop the lobster meat into small pieces. Toss in a bowl with the mayo, yellow pepper, salt and pepper.
• Place a spoonful on each cucumber slice.

Steps:

• 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 teaspoon lobster salad.

Steps:

• Steam the lobster and remove the tail and claw meat. Slice the cucumber on a mandoline in order to get large strip thin strips. Reserve everything on the side. Slice the ginger into very thin slices and cook them in a little bit of water and sugar addomg the olive oil when cooked through. When the olive oil has reached room temperature, add the lemon juice and season the dressing with salt and pepper. Add the lobster and heat just to warm through. Mix the greens with the dressing. Slice the avocado in slivers and place on top of the greens and cucumber. Place lobster on top and sprinkle with the dressing.