F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Spicy Lobster-Noodle Salad
© Cedric Angeles

Spicy Lobster-Noodle Salad

  • TOTAL TIME: 1 HR 15 MIN
  • SERVINGS: 10
  • HEALTHY
  • MAKE-AHEAD

This cellophane-noodle salad, with creamy avocados, crunchy peanuts and a chile-honey dressing, is an excellent showcase for Caribbean spiny lobsters. Also known as rock lobsters, they are sweet but can be slightly dense. This recipe uses Maine lobsters; they're more tender than spiny lobsters—and just as delicious.

  1. 1/4 cup extra-virgin olive oil
  2. 4 large garlic cloves, thinly sliced
  3. 2 large shallots, thinly sliced
  4. Salt
  5. 1 red bell pepper
  6. 1 fresh long red chile
  7. 3 tablespoons Asian fish sauce
  8. 3 tablespoons fresh lime juice, plus lime wedges, for serving
  9. 2 tablespoons honey
  10. 1 tablespoon elderflower cordial (see Note)
  11. 1 teaspoon sambal oelek (see Note)
  12. 1/4 teaspoon Asian sesame oil
  13. Three 1 1/2-pound live lobsters
  14. One 3 1/2-ounce package dried cellophane noodles
  15. 2 large Hass avocados, cut into 1/2-inch chunks
  16. 1/4 cup chopped salted roasted peanuts
  17. 2 tablespoons thinly sliced mint leaves
  18. 2 tablespoons thinly sliced cilantro leaves
  1. Bring a large pot of water to a boil. In a small skillet, heat the olive oil. Add the garlic, shallots and 1/2 teaspoon of salt. Cook over moderately low heat, stirring occasionally, until the garlic and shallots are golden, 7 minutes. Transfer to a medium bowl.
  2. Roast the red pepper and chile directly over a gas flame or under a preheated broiler, turning occasionally, until charred all over. Transfer to a plate and let cool. Peel the pepper and chile and discard the stems and seeds; cut into 1/4-inch dice and transfer to the bowl with the shallot mixture. Stir in the fish sauce, lime juice, honey, elderflower cordial, sambal oelek and sesame oil. Season the dressing with salt.
  3. Add the lobsters to the boiling water head first and cook until bright red all over, 6 minutes. Using tongs, transfer the lobsters to a large rimmed baking sheet and let cool.
  4. Crack the lobster claws and knuckles and remove the meat. Using scissors, cut along the underside of the tail shells and remove the meat. Remove and discard the dark intestinal veins from the tails. Cut the tails and claws into 1-inch chunks.
  5. Bring a small saucepan of water to a boil. In a medium heatproof bowl, cover the cellophane noodles with warm water and let stand until pliable, about 10 minutes. Drain the noodles. Using scissors, cut them into 3-inch lengths. Add the noodles to the saucepan and cook until al dente, about 1 minute. Drain and transfer to a platter.
  6. Scatter the lobster and avocados over the cellophane noodles. Drizzle with the chile-honey dressing. Garnish with the peanuts, mint, cilantro and lime wedges and serve right away.
Make Ahead The cooked lobster meat and chile-honey dressing can be refrigerated separately overnight. Notes Elderflower cordial is a nonalcoholic beverage sold at specialty-food markets and online at chefswarehouse.com. Sambal oelek, an Indonesian chile sauce, is available at Asian markets and specialty-food stores.

Suggested Pairing

Look for a pale rosé with crisp acidity and berry-rich fruit to pair with Asian-influenced dishes like this one that are tart, spicy and sweet at the same time.

You Might Also Like

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.