After a few summer trips to Maine in search of the perfect lobster roll, I've become a purist of sorts. My favorite roll comes from a place in Cape Porpoise that uses only fresh lobster meat and Hellmann's mayonnaise. So that's how I make my lobster salad. Except I use frozen lobster meat and add a little diced yellow pepper for some crunch and color. Oh, and I add salt and pepper. I guess my lobster salad isn't quite like theirs after all. You can make the lobster salad earlier in the day and keep it covered in the refrigerator. And you might as well slice the cukes while you're at it and keep them in the fridge separately. Assemble just before your guests arrive.