Lobster Cucumber Boats

Celery, chives, and plump lobster meet a creamy mayo dressing in this refreshing lobster cucumber boats recipe! Great as a quick appetizer, lunch, or snack with hardly any effort.

Why this recipe works

These lobster cucumber boats really are as easy as they look. Simply slice and scoop fresh cucumber then stuff it with our quick lobster salad. That’s it! Cut some time and use leftover lobster meat or prepare it fresh by steaming or baking the tails before beginning. 

The lobster filling is made with lobster tail meat, celery, and chives that are tossed in a combination of mayo, horseradish sauce, and lemon juice. The juicy crunch from the cucumber is the perfect vehicle for the creamy filling and hits the spot for something light and satisfying mid-day.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

LOBSTER – We like to purchase the small 4-ounce lobster tails as they tend to cost a lot less per pound than the larger ones. You can prepare the lobster by following our recipe for steamed lobster tail. If needed, you can use frozen lobster meat to make this salad. Be sure you allow it to thaw and pat it dry before tossing it with the other ingredients. If you don’t pat it dry it may cause the mixture to be watery and separate.

How to Make Lobster Cucumber Boats

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Place all dressing ingredients into a large mixing bowl. Whisk everything together.
2. Chop lobster meat into bite-sized chunks.
3. Add lobster, celery, and chives to the bowl of dressing and use a rubber spatula to stir and toss it all together.
4. Chill for 1 hour before serving.
5. While the salad is chilling, cut the ends off of the cucumber. Cut the cucumber in half, then slice each of those halves in half lengthwise.
6. Use a melon baller or a measuring spoon to scoop out the insides of the cucumber, leaving a little at each end so the filling doesn’t fall out.
   
   TIP – Turn cucumbers over and slice a small amount of the skin off to create a flat surface. This way the cucumber won’t roll or tip over.
   
   
   
7. Fill the cucumber boats with the chilled salad.

Frequently Asked Questions & Expert Tips

Serving Suggestions

The filling for these lobster cucumber boats is best enjoyed after being chilled for at least 1 hour. Serve cold with a garnish of extra chopped chives if desired.

More Related Recipes

• Crab Cakes
• Shrimp Salad
• Lobster Roll
• Shrimp Pasta Salad
• Creamy Cucumber Salad

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Lobster Cucumber Boats

The juicy crunch from the cucumber boat is the perfect vehicle for the creamy filling and hits the spot for something light and satisfying mid-day.

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IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Appetizer, Lunch, Snack

Cuisine: American

Servings: 4 servings

1 hour hr 15 minutes mins

Calories: 222

Author: Amanda Davis

Ingredients

• ▢ 12 ounces lobster tails cooked, meat removed
• ▢ ⅓ cup chopped celery
• ▢ 2 Tablespoons chopped chives
• ▢ 1 large cucumber

Dressing

• ▢ ½ cup mayonnaise
• ▢ 1 teaspoon horseradish sauce
• ▢ 2 Tablespoons lemon juice
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon black pepper

Things You’ll Need

• ▢
  Large mixing bowl
• ▢
  Whisk
• ▢
  Rubber spatula
• ▢
  Chef’s knife

Before You Begin

• We like to purchase the small 4-ounce lobster tails as they tend to cost a lot less per pound than the larger ones. You can prepare the lobster by following our recipe for steamed lobster tail.
• If needed, you can use frozen lobster meat to make this salad. Be sure you allow it to thaw and pat it dry before tossing it with the other ingredients. If you don’t pat it dry it may cause the mixture to be watery and separate.
• You can substitute the cucumber with zucchini if preferred.

Instructions

• Place all dressing ingredients into a large mixing bowl. Whisk everything together.
• Chop lobster meat into bite sized chunks.
• Add lobster, celery, and chives to the bowl of dressing and use a rubber spatula to stir and toss it all together.
• Chill for 1 hour before serving.
• While the salad is chilling, cut the ends off of the cucumber. Cut the cucumber in half, then slice each of those halves in half lengthwise.
• Use a melon baller or a measuring spoon to scoop out the insides of the cucumber, leaving a little at each end so the filling doesn’t fall out.

  TIP: Turn cucumbers over and slice a small amount of the skin off to create a flat surface. This way the cucumber won't roll or tip over.
• Fill the cucumber boats with the chilled salad.

Expert Tips & FAQs

• Store any leftovers in an air-tight container kept in the refrigerator for up to 2 days.
• You can prepare the lobster salad filling the night before or the morning you plan on serving them. The filling is best after being chilled for 1 hour, but you don’t want it to sit for too long so don’t plan on making them any further in advance!

Nutrition

Serving: 1serving | Calories: 222cal | Carbohydrates: 3g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 873mg | Potassium: 189mg | Fiber: 1g | Sugar: 2g | Vitamin A: 174IU | Vitamin C: 7mg | Calcium: 39mg | Iron: 0.4mg

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