Best 5 Lobster Salad On Cucumber Slices Recipes

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Lobster salad is a classic seafood dish that can be enjoyed as a light lunch or dinner. The combination of tender, succulent lobster meat, crispy cucumber slices, and a creamy, tangy dressing creates a delightful and refreshing meal that is perfect for warm weather dining. With its elegant presentation and delicious flavor, lobster salad on cucumber slices is sure to impress your friends and family.

Let's cook with our recipes!

LOBSTER SALAD ON CUCUMBER SLICES



Lobster Salad on Cucumber Slices image

Provided by Clinton Kelly

Categories     Appetizer     Cocktail Party     Quick & Easy     Mayonnaise     Lobster     Cucumber     Bell Pepper     Family Reunion     Shower

Number Of Ingredients 6

You need:
1 or 2 cucumbers, depending on their size
1 pound frozen lobster meat, thawed and drained
1/2 cup mayonnaise
1/4 cup finely diced yellow pepper
Salt and pepper to taste

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.

LOBSTER SALAD CANAPES



Lobster Salad Canapes image

Categories     Shellfish     Cocktail Party     Mayonnaise     Mango     Lobster     Cucumber     Summer     Jalapeño     Boil     Gourmet

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.

LOBSTER STUFFED CUCUMBER CUPS



Lobster Stuffed Cucumber Cups image

Provided by Food Network

Yield 24 servings

Number Of Ingredients 10

3 cucumbers, peeled & sliced into 8, 1.5" slices
1 lobster, boiled, picked & chopped
1 cob of corn, boiled & kernels removed
1/2 cup Russian dressing (recipe below)
1/2 cup mayonaisse
1/4 ketchup
1 Tb. lemon juice
2 Tbs. minced onion
pinch of dry mustard
salt and pepper to taste

Steps:

  • With melon baller, scoop out insides of cucumber slices, being careful not to go all the way through. Fill each cucumber cup with a dab of Russian dressing, a bit of lobster and a few kernels of corn.
  • Combine all dressing ingredients and adjust to taste. Will keep for a week in the refrigerator.

LOBSTER SALAD WITH CONFIT GINGER, CUCUMBER AND YOUNG GREENS



Lobster Salad with Confit Ginger, Cucumber and Young Greens image

Provided by Food Network

Yield 1 serving

Number Of Ingredients 9

1 cull lobster, 1 to 1 1/4 pounds
1 seedless cucumber
1 piece ginger
1 ounce sugar
2 tablespoons olive oil
1 lemon, juiced
Salt and pepper
1/4 pound of mesclun salad
1 avocado

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.

EASY CUCUMBER SALAD WITH DILL



Easy Cucumber Salad with Dill image

This easy cucumber salad recipe is a family favorite that people have been enjoying for ages. Thinly sliced cucumbers and onion are tossed in a sweet and tangy vinaigrette for a classic side dish. Serve cucumber salad cold or at room temperature.

Provided by Karin Coleman

Categories     Cucumber Salad

Time 2h15m

Yield 8

Number Of Ingredients 7

2 medium English cucumbers, peeled and thinly sliced
1 teaspoon salt
1 medium red onion, thinly sliced
1 cup distilled white vinegar
½ cup water
½ cup white sugar
2 tablespoons minced fresh dill

Steps:

  • Combine sliced cucumbers and salt in a large bowl and let sweat for 1 hour. Drain liquid and toss cucumbers with onion slices.
  • Combine white vinegar and water in a saucepan over medium-low heat. Stir in sugar until dissolved and simmer until liquid turns clear, 3 to 5 minutes. Pour dressing over cucumbers and onions and stir in dill.
  • Cover and refrigerate for 1 hour.

Nutrition Facts : Calories 60.9 calories, Carbohydrate 15.1 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 293.2 mg, Sugar 13.1 g

Tips:

  • Choose high-quality lobster: Use fresh or frozen lobster meat that is firm and opaque. Avoid any lobster that is slimy or has an off odor.
  • Cook the lobster properly: Lobster should be cooked until it is just opaque and tender. Overcooked lobster will be tough and chewy.
  • Use a variety of fresh vegetables: In addition to cucumber, try adding other fresh vegetables such as celery, red onion, or bell pepper to your lobster salad.
  • Use a light and tangy dressing: A simple vinaigrette or mayonnaise-based dressing is a good choice for lobster salad. Avoid using heavy or creamy dressings, which can overwhelm the delicate flavor of the lobster.
  • Serve the lobster salad chilled: Lobster salad is best served chilled, so be sure to refrigerate it for at least 30 minutes before serving.

Conclusion:

Lobster salad on cucumber slices is a delicious and elegant appetizer or light lunch. It is easy to make and can be customized to your own taste. With its combination of fresh lobster, crisp cucumber, and tangy dressing, this salad is sure to impress your guests.

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