7/22/1998

TRADITIONAL LOBSTER SALAD
1 pound cooked lobster meat (or 5 pounds live lobsters)
1 medium cucumber, peeled, seeded and finely diced
½ cup mayonnaise or tarragon mayonnaise
3 small scallions, white and most of the green parts, thinly sliced
Kosher or sea salt
Freshly ground black pepper

If using live lobsters, steam or boil them, let cool, then remove the meat and cut into ½ -inch dice.

Place the cucumber in a colander for at least 5 minutes to drain the excess liquid.

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 plasticwrap and chill for at least 30 minutes before serving.

Serves 6 for sandwiches or as a light entree.

Note: Jasper makes homemade mayonnaise, adding 2 teaspoons chopped fresh tarragon leaves for a cup of mayonnaise. You could also add
chopped cooked roe (2 tablespoons per half cup mayonnaise), finely diced tomato (4 tablespoons per half cup) or chopped hard-boiled egg
(one egg per half cup). One tablespoon freshly chopped Italian parsley tastes good with any of the added ingredients.

-- Lobster at Home by Jasper White