Best 8 Lobster Stuffed Cucumber Cups Recipes

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Lobster stuffed cucumber cups are a delightful and elegant appetizer or light meal that is sure to impress your guests. They are also a relatively simple dish to prepare, especially if you use pre-cooked lobster. The combination of lobster, cream cheese, and fresh herbs is simply divine, and the cucumber cups add a refreshing and crunchy element. Whether you are serving them at a party or enjoying them as a special treat, lobster stuffed cucumber cups are sure to be a hit.

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.

STUFFED CUCUMBERS



Stuffed Cucumbers image

For a change of pace, I like to serve these stuffed cucumbers in place of a lettuce salad. They're really refreshing, and a touch of French dressing makes them a colorful addition to any meal. -Mrs. Howard Phipps, Hernando, Mississippi

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 9

1 medium cucumber
1/2 teaspoon salt
3 ounces cream cheese, softened
1/4 cup chopped green pepper
2 tablespoons chopped onion
1/2 teaspoon Worcestershire sauce
1/8 teaspoon pepper
Dash paprika
French salad dressing, optional

Steps:

  • Cut cucumber in half lengthwise. Scoop out seeds and pulp, leaving a 1/4-in. shell. Place seeds and pulp in a colander. Sprinkle with salt; drain for 30 minutes. , Meanwhile, combine the cream cheese, green pepper, onion, Worcestershire sauce and pepper; mix well. Stir in 2-3 tablespoons drained pulp. Spoon into cucumber shells; sprinkle with paprika. Refrigerate until serving. Serve with French dressing if desired.

Nutrition Facts : Calories 181 calories, Fat 15g fat (9g saturated fat), Cholesterol 47mg cholesterol, Sodium 731mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.

STUFFED CUCUMBER SNACKS



Stuffed Cucumber Snacks image

This ultra-easy recipe goes together in a snap with ready-made deli salad or cream-cheese spread.

Provided by Betty Crocker Kitchens

Categories     Snack

Time 20m

Yield 12

Number Of Ingredients 3

1 large English (seedless) cucumber, about 12 inches long
1/2 cup deli ham salad or garlic-and-herb cream cheese spread
Thin orange or lemon slices, cut into small wedges, if desired

Steps:

  • Using vegetable peeler, cut lengthwise strips of peel down 4 sides of the cucumber, making a square shape (some peel will remain). Cut cucumber into 1-inch slices. Make indentation in center of each slice by scooping with small melon baller or spoon.
  • Fill each indentation with about 1 teaspoon deli salad. Top each with orange or lemon wedge.

Nutrition Facts : Calories 15, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 30 mg, Sugar 0 g, TransFat 0 g

SHRIMP STUFFED CUCUMBER CUPS



Shrimp Stuffed Cucumber Cups image

Provided by Sandra Lee

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 8

2 standard cucumbers
3/4 pound medium shrimp, thawed, deveined and shells on
1 tablespoon prepared horseradish
1 teaspoon lemon juice
Kosher salt
Freshly ground black pepper
1 (15-ounce) can chopped tomatoes, drained
2 tablespoons chopped parsley, divided

Steps:

  • Peel the length of each cucumber to form alternating stripes of unpeeled and peeled. Cut the cucumbers into 12 (3/4-inch) pieces. Scoop out the center using a teaspoon or a melon baller, leaving the bottom and sides intact to form a cup. (Reserve the centers for the Round 2 Recipe Chicken Tacos with Cucumber Salsa.) Turn them upside down onto a towel and let them drain while you make the filling.
  • Bring a medium pot of salted water to a boil over medium heat. Add the shrimp and cook until bright pink, about 3 to 4 minutes. Strain and rinse in cold water. Remove the shells and discard. (Reserve 12 shrimp for the Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing.)
  • Chop the shrimp into small pieces and put them into a bowl. Add the horseradish, lemon juice, salt and pepper to taste, half the can of tomatoes (reserve the remaining half for the Round 2 Recipe Chicken Tacos with Cucumber Salsa) and 1 tablespoon of parsley. Evenly divide the shrimp mixture between the cucumber cups. Arrange them on a serving platter and garnish with remaining parsley.

STUFFED CUCUMBER CUPS



Stuffed Cucumber Cups image

Make and share this Stuffed Cucumber Cups recipe from Food.com.

Provided by dicentra

Categories     Low Cholesterol

Time 10m

Yield 10 serving(s)

Number Of Ingredients 8

3/4 cup whole raw cashews
1/2 cup chopped red bell pepper
1/4 cup water
2 tablespoons lemon juice
2 teaspoons smoked paprika
3/4 teaspoon fine sea salt
1 garlic clove
1 large cucumber

Steps:

  • In food processor, combine cashews, red pepper, water, lemon juice, paprika, salt and garlic. Process until smooth. Transfer to bowl and set aside.
  • Cut ends off cucumber and cut into 10-12 pieces. Using a melon baler, scoop out the seeds to make a ring.
  • Place cucumber on serving plate. Fill each with 1 tablespoon cashew mixture. Can be made up to 2 days in advance.

Nutrition Facts : Calories 68.2, Fat 4.9, SaturatedFat 1, Sodium 177.5, Carbohydrate 5.5, Fiber 0.8, Sugar 1.5, Protein 1.9

STUFFED CUCUMBER CUPS



Stuffed Cucumber Cups image

An easy to make and fun to serve party finger food. This creamy blue cheese and walnut mixture can also be used to stuff celery and cherry tomatoes.

Provided by Lorac

Categories     Fruit

Time 15m

Yield 24 appetizers

Number Of Ingredients 6

1/4 cup crumbled blue cheese
1/2 cup cream cheese, softened
3 tablespoons sour cream
1 tablespoon minced green onion
1/2 cup chopped walnuts
2 cucumbers

Steps:

  • Using a zester, vegetable peeler or fork, score the length of each cucumber to create a striped effect.
  • Remove the ends and cut each cucumber into 3/4 inch rounds.
  • Using a melon baller, scoop out the seeds from the center of each round to form a cup.
  • Reserve 1 tbsp of the walnuts as a garnish.
  • Combine remaining ingredients and stir until well blended.
  • Spoon the mixture into the cucumber cups, garnish with the remaining nuts and chill until serving time.

SQUID STUFFED WITH LOBSTER



Squid Stuffed with Lobster image

Fred worked at Toqué! in the early 1990s, and one of his many tasks was cleaning squid. Every so often, the Anglophone sous chef would order from the Quebecois fishmonger at La Mer, and one day "15 pounds" of squid was heard as "50 pounds." That week Fred cleaned 150 pounds of squid. He couldn't smell squid for about ten years without feeling sick, but he's back on the squid train now. The only way he can bear it, though, is filled with lobster and cooked in lobster juice.

Yield Serves 4

Number Of Ingredients 15

1 small live lobster, about 1 1/4 pounds (570 g)
1/3 cup (40 g) alphabet pasta
3 tablespoons tomato sauce
2 tablespoons Hellmann's or Best Foods mayonnaise
Few dashes of Tabasco sauce
Dash of Pernod or ouzo
2 tablespoons chopped fresh flat-leaf parsley
Salt and pepper
Olive oil for sautéing and dressing
1 1/2 cups (375 ml) water
2 tablespoons unsalted butter
4 squid, head and body 6 to 7 inches (15 to 18 cm) long (if smaller, use 8 squid), cleaned (see sidebar)
3 tablespoons escargot butter (see Whelks with Escargot Butter, page 131)
2 tablespoons dried bread crumbs
4 handfuls cress or arugula

Steps:

  • Bring a large pot of salted water to a boil, add the lobster, and cook for 5 minutes. Pull the lobster out of the pot, discard the water, and chill the lobster.
  • Shell the lobster, keeping as much meat as possible. Dice the meat into 1/4-inch (6-mm) cubes, and keep the shells. Set both aside.
  • Bring a small pot of water to a boil, add the pasta, and boil for about 4 minutes, or until shy of al dente. Drain and transfer to a decent-size bowl.
  • Add the lobster meat, tomato sauce, mayo, Tabasco, Pernod, and parsley to the pasta and stir to mix. Season with salt and pepper and set aside.
  • Crush the lobster shells into 1-inch pieces. In a sauté pan, sauté the shells in a film of olive oil over medium-high heat until the lobster water is gone from the shells. Add the water and unsalted butter and simmer over medium heat for about 20 minutes. Don't let it become dry, but almost dry. You should have about 1/2 cup (125 ml) liquid. Strain the liquid and set aside.
  • Preheat the oven to 425°F (220°C). Stuff the pasta mixture into the squid tubes, and seal the open end of each tube with a couple of nonmentholated toothpicks. Just stick them right across the opening, pinching the tentacles into the opening. Lay the stuffed beauties side by side in a baking dish or baking pan. It should be a snug fit so the pan is less likely to dry out. Pour the strained lobster juice over them, then top with a few pats of escargot butter and the bread crumbs.
  • Bake for about 15 minutes, or until bubbly. Remove the toothpicks and serve with a handful of olive oil-dressed cress (greens) on each plate.
  • Wear gloves; many people have contact allergies to squid. Clean the squid in the sink under cold running water.
  • Rip off the head. It's the part from which the legs hang down.
  • Pinch away the beak. It's on the center, nestled among the legs.
  • Slide out the blades. There are two of them, plasticlike, along the inside of the tube.
  • Peel off the dark skin.
  • Rinse the squid well, inside and out, to eliminate all traces of mucus and sand.

STUFFED LOBSTER FOR TWO



Stuffed Lobster for Two image

My husband and I love seafood, especially lobster. So I found a new way to prepare one of our favorites. It makes for a very special dinner. Enjoy!

Provided by jsgrl

Categories     Seafood     Shellfish     Lobster

Time 40m

Yield 2

Number Of Ingredients 7

1 (1 1/2) pound fresh lobster
1 cup soft bread crumbs
½ cup butter, softened
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon dried tarragon
2 teaspoons vegetable oil

Steps:

  • Bring a large pot of water to a rapid boil. Add the lobster and cook for 8 minutes. Remove from the water and set aside to cool slightly.
  • Preheat the oven to 450 degrees F (220 degrees C). When the lobster is cool enough, split it in half lengthwise using a large chef's knife. Remove the dark strip if present. Remove the tomalley to a bowl and mix with the bread crumbs, butter, salt, pepper and tarragon. Stuff this mixture on top of the lobster meat still in the shell and place lobster halves in a baking dish. Drizzle oil over the top.
  • Bake in the preheated oven until the stuffing is browned, about 20 minutes.

Nutrition Facts : Calories 817.6 calories, Carbohydrate 13.9 g, Cholesterol 445.5 mg, Fat 54.5 g, Fiber 0.7 g, Protein 66.5 g, SaturatedFat 30.6 g, Sodium 2651.5 mg, Sugar 1 g

Tips:

  • Choose the right cucumbers: For best results, use small, firm cucumbers that are about 4 inches long and 1 1/2 inches in diameter.
  • Partially freeze the cucumber: This will make it easier to scoop out the flesh.
  • Be careful not to overcook the lobster: Overcooked lobster will be tough and chewy.
  • Season the lobster salad to taste: Add salt, pepper, and any other desired seasonings to taste.
  • Chill the cucumber cups before serving: This will help the flavors to meld and will make the cups more refreshing.

Conclusion:

Lobster stuffed cucumber cups are a delicious and elegant appetizer that is perfect for any occasion. They are easy to make and can be customized to your liking. With a few simple ingredients, you can create a dish that will impress your guests and leave them wanting more.

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