Lobster and Rice Noodle Salad

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.