Lobster Salad Canapes

Makes about 36 hors d'oeuvres

Ingredients

• 1 large can of frozen lobster meat
• 2 thick seedless cucumbers cut into 36 (1/4-inch-thick) slices
• 2 tablespoons mayonnaise
• 2 to 3 teaspoons fresh lime juice
• 1 1/2 teaspoons minced jalapeño chile
• 1/4 teaspoon salt
• 1/3 cup sweet corn
• 1/ 2 avocado diced
• 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)

Method

Allow lobster to thaw overnight in the fridge.

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.

Add lobster, corn, avocado, onion, and cilantro to dressing and toss well.

Top each cucumber round with 1 rounded teaspoon lobster salad.

For Wonton Crisps

Preheat oven to 350°F. Line large rimmed baking sheet with parchment paper. Arrange wonton triangles on sheet; brush each with olive oil and sprinkle with sesame seeds. Bake until triangles are golden brown, about 9 minutes. Cool on sheet. Do ahead Can be made 8 hours ahead. Let stand at room temperature.