Lobster and Rice Noodle Salad
- SERVINGS: 4
Asia's proximity and Kangaroo Island's stellar crayfish inspired Donna Hay to make this rice noodle salad. Americans can't get the beguiling marron crayfish from Kangaroo Island, so we've substituted lobster. You could also use shrimp.
- 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.