Asian Lobster Noodle Salad

My inspiration for this recipe came from a certain desire for a slightly-spicy lobster salad that had lots of fresh vegetables, chilled rice noodles and a light but flavorful dressing. My search for a recipe in my many cookbooks and numerous Google searches yielded nothing that was going to be just what I wanted – and so here is that certain something.  The spice doesn’t overwhelm the taste of the lobster, the lightly dressed crunchy vegetables match perfectly with the soft rice vermicelli noodles and an understated sesame flavor ties it all together to create an umami delight. 

Fresh, flavorful and my latest effort in helping the Maine lobstermen. Eat more Maine lobster – the price is down to $4.99/lb again this year and the hardworking folks on the boats need us to enjoy this crustatean in any way we enjoy – and I hope you enjoy this. Of course you can substitute an Asian or other spiny lobster in the recipe – whatever lobster you have access to.

Ingredients for Asian Lobster Noodle Salad Recipe:  (serves two, multiply as needed)

For Salad:

• 1  pound and a half  lobster, cooked, with meat removed - how to here
• 1/2 pound regular (not angel hair) rice vermicelli noodles
• 10 sno pea pods, cut into diagonal strips
• 1 medium carrot, peeled and cut into julienne diagonal strips
• 1/2 fresh red bell pepper, cut into julienne strips
• 2 green onions (scallions) trimmed and cut into narrow diagonal pieces
• 3 cloves garlic, finely minced
• 1/2 cup fresh mung bean sprouts (optional)

For Asian Salad Dressing:

• 6 tbsp. fresh lime juice
• 3 large cloves garlic, peeled and finely minced
• 2 tbsp. rice wine vinegar
• 2 tbsp. candied ginger, very finely minced
• 2 tsp. sesame oil
• 2 tsp. soy sauce (if you need a gluten-free dish, check the label!)
• 2 tsp. fish sauce
• 2 tsp. white sugar
• 1 tsp. sriracha chili sauce

For Garnish:

• 1 tbsp. fresh basil, chopped
• 1 tbsp fresh mint, chopped
• 1 tbsp. fresh cilantro leaves, chopped
• 1/2 fresh lime, cut into 4 wedges
• 1 tablespoon toasted sesame seeds

 Directions for making Lobster Noodle Salad:

• Soak the rice noodles in cold water for 1 hour. Drain.
• In a medium pot of boiling water, cook  the rice noodles for 10 minutes, stirring often, or until the noodles are very tender to the bite.
• Drain the noodles, rinse in cold water and refrigerate to chill.
• Make the sauce by combining all sauce ingredients in a small pot, bring to a low simmer and cook for two minutes.
• Remove the sauce from the heat and allow to cool.
• Prepare the vegetables while bringing a pot of water to the boil.
• Blanch the sno peas for 30 seconds.
• Blanch the carrots for 45 seconds, drain and allow to chill.
• Check the sauce for salty/sour/sweet/hot balance and adjust accordingly.
• Toss half the sauce with the chilled rice noodles, tossing well to coat.
• Add the prepared vegetables to the noodles and toss to combine.
• Divide the noodles and vegetables onto two plates.
• Scatter the fresh minced herbs between the two plates.
• Add the lobster meat to the top of the noodle salad (either chopped or left in large pieces.
• Pour the remaining sauce evenly over the lobster and salad.
• Sprinkle the toasted sesame seeds on top and garnish the plate with lime wedges.

Enjoy!

 

Note on Rice Noodles:I seem to have escaped the gluten allergy that plagues my two sisters, but in understanding the celiac sprue I have become quite familiar with rice noodles and just love them. There is some confusion about how to cook rice noodles which I believe stems from understanding the types of ‘vermacelli’ rice noodles out there.  If you have a very, very thin rice noodle (also called angel hair rice vermicelli), soaking it in cold water for 1+ hours and then not cooking is OK, but a thicker vermicelli needs the one hour soak and then  a ten minute boil to cook it to the right texture. Confusing the two will leave you frustrated so just know your noodle. If rice noodles aren’t for you substitute ramen noodles!



How to toast sesame seeds:


Put the sesame seeds in a shallow non-stick skillet and bring to temperature over medium-low heat, shaking the pan often. When the seeds begin to turn a very light brown, turn off the heat, shake the pan on the burner for another minute and they should be a nice all-over light brown color. Turn onto a dish immediately to stop cooking.  If you have extra toasted seeds, store them in the freezer.