Name: Lobster Salad Canapes
Cook time: 45 min
Total time: 1 1/2 hr
Yield: Makes about 36 hors d'oeuvres
Ingredients: 1 (1 1/2-pound) live lobster; 2 thick seedless cucumbers (usually plastic-wrapped; at least 1 3/4 inches in diameter), cut into 36 (1/4-inch-thick) slices; 2 tablespoons mayonnaise; 2 to 3 teaspoons fresh lime juice; 1 1/2 teaspoons minced fresh jalapeño chile (including seeds); 1/4 teaspoon salt; 1/3 cup finely diced peeled mango; 1/4 cup finely chopped celery; 2 tablespoons finely chopped red onion; 2 tablespoons finely chopped fresh cilantro; Garnish: thinly sliced fresh cilantro; a 1 1/2-inch scalloped round cookie cutter (optional)

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Lobster Salad CanapesMiki Duisterhof

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.

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