Lobster seems to have a natural affinity for tropical fruits. In this recipe, the lobster meat is paired with pineapple. A mix of tarragon and chives keeps the combination from tasting too sweet. The salad is dressed very lightly with some mild olive oil and a dash of sherry vinegar.
Spooned onto cucumber rounds, this salad becomes a wonderful mid-winter hors d'oeuvre. While fresh-cooked lobster meat can be used, there's a simpler alternative: frozen Maine lobster meat, now available in the seafood cases of many supermarkets. The pineapple can be purchased pre-cut. Hothouse cucumbers, also known as English or seedless cucumbers, do not need to peeled or seeded. All in all, this can be thrown together in minutes. If you're making this ahead, don't add the pineapple until you're ready to serve it.
Wine pairing advice from Dick Rosano, author of "Wine Heritage, The Story of Italian-American Vintners": "Chardonnay still works as the favored wine for pairing here, but stay away from the buttery, mouth-filling wines of California. New Zealand and Australian chardonnays are leaner and more acidic, as are the traditional chardonnays of France's Burgundy region. Some chardonnay producers in Italy are worth considering, such as a Ruffino 2004 Libaio (Italy, $10) with its apple-driven flavors and flinty accent. There's also the Wolf Blass 2004 Yellow Label Chardonnay (Australia, $11), which highlights lime, grapefruit and pineapple flavors, and the Laboure-Roi 2003 Pouilly Fuisse (Burgundy, $18) with its sweet flavors of grapes and pineapple."
- 1 cup (9 ounces) cooked lobster meat, cut into 1/4- to 1/2-inch dice
- 1/2 cup pineapple, cut into 1/4- to 1/2-inch dice
- 1 tablespoon chopped chives
- 1 1/2 teaspoons chopped tarragon
- 1 tablespoon mild olive oil
- 1 teaspoon sherry vinegar
- Freshly ground black pepper
- 1 seedless (English or hothouse) cucumber, unpeeled and sliced into rounds about 1/4-inch thick
In a medium bowl, combine the lobster, pineapple, chives, tarragon, oil, vinegar and pepper to taste. Place a spoonful of the salad on each cucumber slice. Serve immediately.
Adapted from former Food section recipe editor Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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