After a few summer trips to Maine in search of the perfect lobster roll, I've become a purist of sorts. My favorite roll comes from a place in Cape Porpoise that uses only fresh lobster meat and Hellmann's mayonnaise. So that's how I make my lobster salad. Except I use frozen lobster meat and add a little diced yellow pepper for some crunch and color. Oh, and I add salt and pepper. I guess my lobster salad isn't quite like theirs after all.

　　You can make the lobster salad earlier in the day and keep it covered in the refrigerator. And you might as well slice the cukes while you're at it and keep them in the fridge separately. Assemble just before your guests arrive.

　　

Ingredients

You need:

1 or 2 cucumbers, depending on their size

　　1 pound frozen lobster meat, thawed and drained

　　1/2 cup mayonnaise

　　1/4 cup finely diced yellow pepper

　　Salt and pepper to taste

　　

Step 1

Peel and slice the cucumber into 1/8-inch-thick slices. (They need to be a little thick to support the weight of the lobster salad.) Reserve in a bowl of cold water until you're ready to assemble the appetizers.

　　

Step 2

Chop the lobster meat into small pieces. Toss in a bowl with the mayo, yellow pepper, salt and pepper.

　　

Step 3

Place a spoonful on each cucumber slice.

　　Reprinted with permission from Freakin' Fabulous by Clinton Kelly, (C) 2008 Simon Spotlight Entertainment