Lobster Cucumber Boats

Servings: servings

Calories: 222cal

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.

Author: Chef Antoine Davis

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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.

Course: Appetizer, Lunch, Snack

Cuisine: American

Prep Time15

Cook Time0

Chill Time1

Total Time1 15