| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Gma4 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Fully cooked lobster meat or |
| 5 |
lb |
Live lobsters |
| 1 |
md |
Cucumber; (5 to 6 ounces), |
|
|
; peeled, seeded, and |
|
|
; finely diced |
| 1/2 |
c |
Bottled mayonnaise |
| 3 |
sm |
Scallions; ( white and most of |
|
|
; the green parts), |
|
|
; thinly sliced |
|
|
Kosher or sea salt |
|
|
Freshly ground black pepper |
INSTRUCTIONS
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.
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