Cucumber Cups with Lobster Salad

Name: Cucumber Cups with Lobster Salad
Cuisine: French
Ingredients: ⅛ to ¼ teaspoon hot Hungarian paprika, to taste; Salt and freshly ground white pepper to taste; 18 small fresh parsley leaves; 2 large cucumbers, tiny portion of the ends trimmed, peeled, and cut into 1-inch-thick rounds (18 or so rounds total); One 1⅓-pound live lobster; Salt and freshly ground white pepper to taste; ¼ cup mayonnaise, preferably homemade

Preparation info

Makes 18 Cups ;
10
Servings

Difficulty
Easy

Appears in

Mediterranean Small Plates

By Clifford A. Wright

Published 2023

About

This is a cucumber version of croûtes made with bread. This Provençal preparation is quite nice because the rich taste of lobster is suited to the light, watery cucumber.

Ingredients

One 1⅓-pound live lobster
¼ cup mayonnaise, preferably homemade
Salt

Europe
France
Starter
Fish course
Pescatarian
Gluten-free

Method

Bring a large pot filled with an inch of water to the boil and cook the lobster until bright red, about 15 minutes. Drain, let cool, crack all the shells, and remove the meat and any tomalley and coral. Once the lobster is cool, chop and mix it with the mayonnaise and salt, pepper, and paprika to taste.
With a melon baller, scoop out the center of the cucumber