Savory Lobster and Pineapple Canapes

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Lobster seems to person a earthy affinity for tropical fruits. In this recipe, the lobster nutrient is paired with pineapple. A premix of tarragon and chives keeps the operation from tasting excessively sweet. The crockery is dressed precise lightly with immoderate mild olive lipid and a dash of sherry vinegar.

Spooned onto cucumber rounds, this crockery becomes a fantastic mid-winter hors d'oeuvre. While fresh-cooked lobster nutrient tin beryllium used, there's a simpler alternative: frozen Maine lobster meat, present disposable successful the seafood cases of galore supermarkets. The pineapple tin beryllium purchased pre-cut. Hothouse cucumbers, besides known arsenic English oregon seedless cucumbers, bash not request to peeled oregon seeded. All successful all, this tin beryllium thrown unneurotic successful minutes. If you're making this ahead, don't adhd the pineapple until you're acceptable to service it.

Wine pairing proposal from Dick Rosano, writer of "Wine Heritage, The Story of Italian-American Vintners": "Chardonnay inactive works arsenic the favored vino for pairing here, but enactment distant from the buttery, mouth-filling wines of California. New Zealand and Australian chardonnays are leaner and much acidic, arsenic are the accepted chardonnays of France's Burgundy region. Some chardonnay producers successful Italy are worthy considering, specified arsenic a Ruffino 2004 Libaio (Italy, $10) with its apple-driven flavors and flinty accent. There's besides 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 saccharine flavors of grapes and pineapple."

Adapted from erstwhile Food conception look exertion Stephanie Witt Sedgwick.

Ingredients

measuring cup

Servings: 24

1 cupful (9 ounces) cooked lobster meat, chopped into 1/4- to 1/2-inch dice
1/2 cupful pineapple, chopped into 1/4- to 1/2-inch dice
1 tablespoonful chopped chives
1 1/2 teaspoons chopped tarragon
1 tablespoonful mild olive oil
1 spoon sherry vinegar
Freshly crushed achromatic pepper
1 seedless (English oregon hothouse) cucumber, unpeeled and sliced into rounds astir 1/4-inch thick

Nutritional Facts

Per canape

Calories
12
Fat
1 g
Carbohydrates
1 g
Sodium
18 mg
Cholesterol
3 mg
Protein
1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from erstwhile Food conception look exertion Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Published March 11, 2026