Savory Lobster And Pineapple Canapes

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Washington Post


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1 to cup (4-5 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

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