Celery, chives, and tender lobster meet a creamy mayonnaise-based dressing in these refreshing lobster cucumber boats. They’re quick to assemble and work perfectly as an appetizer, light lunch, or snack with minimal effort.
Why this recipe works
These lobster cucumber boats are simple, fresh, and satisfying. The technique is straightforward: scoop fresh cucumber halves and fill them with a bright lobster salad made from cooked lobster meat tossed with celery, chives, and a tangy mayo-based dressing. Use leftover cooked lobster or prepare tails fresh—steaming or baking lobster tails yields excellent results. The crisp cucumber provides a cool, crunchy contrast to the creamy filling, making these boats ideal for warm weather entertaining or an easy mid-day bite.
Ingredients you will need
Find full measurements and a printable recipe card in the recipe block below. At a glance, you’ll need cooked lobster meat, chopped celery, chopped chives, a cucumber, and a simple dressing of mayonnaise, horseradish sauce, lemon juice, salt, and pepper.
Ingredient info and substitution suggestions
Lobster: Small lobster tails (about 4 ounces each) are economical and practical for this dish. You can use freshly cooked tails or thawed frozen lobster meat—just be sure to pat thawed meat dry so the salad doesn’t become watery. If you prefer, substitute zucchini for cucumber for a firmer, slightly different texture.
How to make lobster cucumber boats
Step-by-step photos and clear instructions are provided to help you prepare the recipe. Scroll to the recipe card for a printable version with exact measurements.
- Combine all dressing ingredients in a large bowl and whisk until smooth.
- Cut the cooked lobster meat into bite-sized pieces.
- Add the lobster, chopped celery, and chopped chives to the dressing and fold gently with a spatula until evenly coated.
- Refrigerate the lobster salad for about 1 hour to let the flavors meld.
- Prepare the cucumber boats: trim the ends off the cucumber, cut it in half, then halve each piece lengthwise. Use a melon baller or small spoon to scoop out the seeds and some flesh, leaving a bit at each end so the filling stays put. TIP: Remove a small strip of skin from the bottom so each boat sits flat and won’t roll.
- Fill each cucumber half with the chilled lobster salad and garnish with extra chives if desired.
Frequently asked questions & expert tips
Keep leftovers in an airtight container in the refrigerator for up to 2 days.
Prepare the lobster salad up to the morning or night before serving, but avoid assembling the cucumber boats too far in advance so the cucumber stays crisp.
Yes. Zucchini is a suitable substitute if you prefer a firmer base.
Serving suggestions
Serve the lobster cucumber boats chilled, ideally after the filling has rested for at least an hour. They’re lovely on a platter garnished with extra chopped chives or a light sprinkle of paprika. Pair with crisp white wine or a citrusy sparkling water for a light, elegant presentation.
More related recipes
- Crab Cakes
- Shrimp Salad
- Lobster Roll
- Shrimp Pasta Salad
- Creamy Cucumber Salad
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Lobster Cucumber Boats
Ingredients
- 12 ounces lobster tails, cooked and meat removed
- 1/3 cup chopped celery
- 2 Tablespoons chopped chives
- 1 large cucumber
Dressing
- 1/2 cup mayonnaise
- 1 teaspoon horseradish sauce
- 2 Tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Things you’ll need
- Large mixing bowl
- Whisk
- Rubber spatula
- Chef’s knife
- Melon baller or small spoon
Before you begin
- Small lobster tails offer good value; steam or bake tails as preferred.
- If using frozen lobster meat, thaw completely and pat dry to avoid a watery salad.
- Cucumber can be swapped for zucchini if desired.
Instructions
- Place all dressing ingredients in a large bowl and whisk to combine.
- Chop lobster meat into bite-sized pieces.
- Toss lobster, celery, and chives with the dressing until evenly coated.
- Chill the lobster salad for 1 hour.
- While chilling, prepare the cucumber: trim ends, halve lengthwise, and scoop out the center to form boats. Remove a small strip of skin so boats sit flat.
- Fill each cucumber boat with the chilled lobster salad and serve.
Expert tips & FAQs
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prepare the lobster salad ahead of time, but assemble cucumber boats close to serving so the cucumber remains crisp.
Nutrition
Notes: Oven and appliance performance can vary. For best results with other recipes, use an oven thermometer and follow appliance-specific guidance when provided.