LOBSTER SALAD CANAPES

Lobster Salad Canapes image

Yield Makes about 36 hors d'oeuvres

Number Of Ingredients 13

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
Special Equipment
a 1 1/2-inch scalloped round cookie cutter (optional)

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.