Yield: 1 servings
|1 pounds||Fully cooked lobster meat or|
|5 pounds||Live lobsters|
|1 medium||Cucumber; (5 to 6 ounces),|
|; peeled, seeded, and|
|; finely diced|
|½ cup||Bottled mayonnaise|
|3 smalls||Scallions; ( white and most of|
|; the green parts),|
|; thinly sliced|
|Kosher or sea salt|
|Freshly ground black pepper|
1. If using live lobsters, steam or boil them. Let cool at room temperature.
2. Use a cleaver to crack and remove the meat from the claws, knuckles and tails. Remove the cartilage from the claws and the intestines from the tails of the cooked meat. Cut the meat into 1/ inch dice. You may pick all the meat from the carcass and add it to the meat or freeze the carcass for soup or broth.
3. Place the cucumber in a colander for at least 5 minutes to drain the excess liquid.
4. Combine the lobster, cucumber and mayonnaise. If the salad is to be served within the hour, add the scallions. If not, add them 30 minutes before serving. Season with salt if needed and pepper. Cover with plastic wrap and chill for at least 30 minutes before serving.
Serves 6 for sandwiches or as a light entree.
Converted by MC_Buster.
NOTES : From Chef and author Jasper White Recipe by: Good Morning America Converted by MM_Buster v2.0l.