- 1 (1 1/2-pound) live lobster
- 2 thick seedless cucumbers (usually plastic-wrapped; at least 1 3/4 inches in diameter), cut into 36 (1/4-inch-thick) slices
- 2 tablespoons mayonnaise
- 2 to 3 teaspoons fresh lime juice
- 1 1/2 teaspoons minced fresh jalapeño chile (including seeds)
- 1/4 teaspoon salt
- 1/3 cup finely diced peeled mango
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 2 tablespoons finely chopped fresh cilantro
- Garnish: thinly sliced fresh cilantro
- Special equipment: a 1 1/2-inch scalloped round cookie cutter (optional)
- 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.
- While lobster is cooling, cut each cucumber slice with scalloped cutter (if using), discarding trimmings. Whisk together mayonnaise, lime juice (to taste), jalapeño, salt, and a pinch of pepper.
- When lobster is cool, remove meat from claws, joints, and tail, discarding tomalley, roe, and shells. Cut meat into 1/4-inch pieces. Add lobster, mango, celery, onion, and cilantro to dressing and toss well.
- Top each cucumber round with 1 rounded teaspoon lobster salad.