- 1/2 pound medium-width rice noodles
- 2 teaspoons sugar
- 1 garlic clove, crushed
- 1/2 teaspoon crushed red pepper
- 1/4 cup Asian fish sauce
- 1/4 cup water
- 3 tablespoons fresh lime juice plus 1 lime, cut into wedges
- 1/2 tablespoon distilled white vinegar
- 4 cooked lobsters (1 1/4 pounds each)
- 1 seedless European cucumber, cut into 2-inch matchsticks (2 cups)
- 1/2 cup cilantro leaves
- 1/4 cup basil leaves, shredded
- Soak the noodles in a bowl of warm water until pliable, about 30 minutes.
- Meanwhile, in a mortar, pound the sugar with the garlic and crushed red pepper to a fine paste. Stir in the fish sauce, water, lime juice and vinegar.
- Using kitchen shears, snip the underside of the lobster tails down the center and remove the meat in 1 piece. Cut the tail meat in half lengthwise and remove the intestinal veins. Crack the claws with a mallet and remove the meat, then chop it into 1/2-inch pieces.
- Drain the rice noodles and cook them in a large pot of boiling water until al dente, about 2 minutes, then drain. Return the noodles to the pot and add cold water to cover. Drain again and transfer the noodles to a large bowl.
- Add the lobster claw meat, cucumber, cilantro and basil to the noodles. Add the dressing and toss well. Mound the noodles on 4 large plates and top each with 2 lobster tail halves. Garnish with lime wedges and serve.
A fruity Australian Sémillon or a light Chardonnay will harmonize with the lobster.