Lobster

Use a cucumber, the greenest and firmest available.

1. Cut a large cucumber to a piece about 6 inches long, preserving the rounded end. Cut into halves lengthwise. Sculpt the tail: Make a large notch about 2 inches from the rounded end on either side. Cut tiny scallops or notches in the rounded end to create a jagged edge. Starting from the cut end, cut 3 thin “flaps” about ⅛ inch wide, extending to about ¼ inch from the large notch. Do not cut the flaps off; leave them attached at lower end.