Lobster Salad Canapes
Lobster Salad Canapes might be just the hor d'oeuvre you are searching for. This gluten free, dairy free, whole 30, and pescatarian recipe serves 36. One serving contains 13 calories, 1g of protein, and 1g of fat. Head to the store and pick up lime juice, mango, cucumbers, and a few other things to make it today. From preparation to the plate, this recipe takes about 5 hours.
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.
·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.