Traditional Lobster Salad
|Fully cooked lobster meat/5 pounds live lobsters||1 Pound|
|Cucumber||6 Ounce, peeled, seeded and finely diced (1 Medium)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Scallions||3 Small, thinly sliced (White And Most Of The Green Parts)|
|Kosher salt/Sea salt||To Taste|
|Black pepper||To Taste|
If using live lobsters, steam or boil them.
Let them cool at room temperature.
Use a cleaver to crack and remove the meat from the claws, knuckles, and tails.
Remove the cartilage from the claws and the intestine from the tails of the cooked meat.
Cut the meat into 1/2 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.
Place the cucumber in a colander for at least 5 minutes to drain the excess liquid.
In a bowl, 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.