Lobster Salad Canapes

Ingredients

• 0.3 cup celery finely chopped
• 36 servings garnish: cilantro fresh thinly sliced
• 2  cucumbers seedless thick cut into 36 (1/4-inch-thick) slices (usually plastic-wrapped; at least 1 3/es in diameter)
• 2 tablespoons cilantro leaves fresh finely chopped
• 1.5 teaspoons jalapeño chile fresh minced (including seeds)
• 2 teaspoons juice of lime fresh
• 1.5 pound live lobster 
• 0.3 cup mangos diced peeled finely
• 2 tablespoons mayonnaise 
• 2 tablespoons onion red finely chopped
• 0.3 teaspoon salt 

Equipment

• whisk
• pot
• tongs

Directions

1. Plunge lobster headfirst into a 6- to 8-quart pot of boiling salted water. Cook lobster, partially covered, over moderately high heat 9 minutes from time it enters water, then transfer with tongs to sink to cool.
2. While lobster is cooling, cut each cucumber slice with scalloped cutter (if using), discarding trimmings.
3. Whisk together mayonnaise, lime juice (to taste), jalapeño, salt, and a pinch of pepper.
4. When lobster is cool, remove meat from claws, joints, and tail, discarding tomalley, roe, and shells.
5. Cut meat into 1/4-inch pieces.
6. Add lobster, mango, celery, onion, and cilantro to dressing and toss well.
7. Top each cucumber round with 1 rounded teaspoon lobster salad.
8. ·Instead of using scalloped cutter, you can simply peel cucumber before slicing.·Lobster can be cooked and removed from shell 1 day ahead and chilled, covered.·Lobster salad can be made 6 hours ahead and chilled, covered.