Lobster Salad Canapes Recipe

Name: Lobster Salad Canapes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 jalapeno 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)

Servings: persons

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 jalapeno 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)

1
Plunge lobster headfirst into a 6- to 8-quart pot of boiling salted water.
2
Cook lobster, partially covered, over moderately high heat 9 minutes from time it enters water, then transfer with tongs to sink to cool.
3
While lobster is cooling, cut each cucumber slice with scalloped cutter (if using), discarding trimmings.
4
Whisk together mayonnaise, lime juice (to taste), jalapeno, salt, and a pinch of pepper.
5
When lobster is cool, remove meat from claws, joints, and tail, discarding tomalley, roe, and shells.
6
Cut meat into 1/4-inch pieces.
7
Add lobster, mango, celery, onion, and cilantro to dressing and toss well.
8
Top each cucumber round with 1 rounded teaspoon lobster salad.

kcal

Calories

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Lobster Salad Canapes falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Lobster Salad Canapes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions