LOBSTER SALAD WITH GLASS NOODLES AND JíCAMA
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Plunge 2 lobsters headfirst into a 10- to 12-quart pot of boiling salted water (see Tips, page 129) and cook, covered, 6 minutes for 1 1/4-pound lobsters or 7 minutes for 1 1/2-pound lobsters, from time lobsters enter water. Transfer with tongs to sink to drain. Return water to a boil and cook remaining lobsters in 2 batches in same manner.
- When lobsters are cool enough to handle, remove meat from tail and claws. Discard tomalley, any roe, and shells, then scrape off any coagulated white albumin from meat with point of a small knife. Cut meat into 3/4-inch pieces and chill, covered, at least 1 hour.
- Blend lime juice, brown sugar, mustard, and salt in a blender until combined. With motor running, add oil in a slow, steady stream and blend until dressing is emulsified. Chill, covered, until ready to use.
- Soak noodles in cold water until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with kitchen shears.
- Cook noodles in a 4-quart pot of boiling salted water, stirring occasionally, until just tender, about 2 minutes. Drain noodles well and rinse under cold water until cool, then drain well again.
- Stir together lobster, herbs, and 6 tablespoons dressing.
- Toss together noodles, jicama, remaining dressing, and table salt to taste, then divide among 6 plates and top each serving with a mound of lobster salad. Sprinkle with sea salt and serve immediately.
LOBSTER WITH NOODLES
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Steam the lobsters 15 to 20 minutes. Set aside until cool enough to handle, then remove the meat from the shells and dice it.
- Bring a large pot of water to a boil, add noodles and cook three minutes, stirring to keep them separated. Drain, rinse under cold water and drain them again. Place them in a colander lined with a paper towel to reduce moisture.
- Heat the peanut oil in a wok or a large skillet. Add the onions and saute until tender. Stir in the mushrooms and saute until they wilt. Add the garlic and all but one tablespoon of the scallions and saute briefly.
- Add the lobster meat, then add the noodles to the pan and mix well. Add the soy sauce, oyster sauce and vinegar and toss to combine all the ingredients. Season to taste with salt and pepper.
- Sprinkle with coriander, toss again, then transfer to a warm serving bowl. Sprinkle with the remaining scallions and serve.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 10 grams, Carbohydrate 36 grams, Fat 13 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 2 grams, Sodium 1143 milligrams, Sugar 2 grams, TransFat 0 grams
LOBSTER AND SOBA NOODLE SALAD
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Place the sesame seeds in a small skillet over medium heat, and toast until fragrant and golden, about 1 minute. Transfer to a small bowl; set aside.
- Prepare an ice water bath; set aside. Bring a large pot of water to a boil. Add soba noodles, and cook until al dente according to package directions. Drain, and transfer to ice bath. Drain again, and place in a medium bowl. Drizzle with oil, tossing to lightly coat.
- Add lobster, cucumber, red pepper, scallions, dressing, sesame seeds, and herbs. Toss gently to combine.
LOBSTER SALAD CANAPES
Categories Shellfish Cocktail Party Mayonnaise Mango Lobster Cucumber Summer Jalapeño Boil Gourmet
Yield Makes about 36 hors d'oeuvres
Number Of Ingredients 13
Steps:
- Plunge lobster headfirst into a 6- to 8-quart pot of boiling salted water. Cook lobster, partially covered, over moderately high heat 9 minutes from time it enters water, then transfer with tongs to sink to cool.
- While lobster is cooling, cut each cucumber slice with scalloped cutter (if using), discarding trimmings. Whisk together mayonnaise, lime juice (to taste), jalapeño, salt, and a pinch of pepper.
- When lobster is cool, remove meat from claws, joints, and tail, discarding tomalley, roe, and shells. Cut meat into 1/4-inch pieces. Add lobster, mango, celery, onion, and cilantro to dressing and toss well.
- Top each cucumber round with 1 rounded teaspoon lobster salad.
JICAMA MANGO SALAD WITH CILANTRO AND LIME
A crisp and refreshing jicama salad, this salad goes really well with any Mexican or Asian dish.
Provided by GF mama
Categories Salad Vegetable Salad Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Toss jicama, red pepper, mango, and red onion together in a large bowl. Set aside.
- Stir cilantro, lime juice, honey, salt, and cayenne pepper together in a bowl.
- Pour the cilantro mixture over the jicama mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 31.5 g, Fat 0.3 g, Fiber 8.9 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 300.2 mg, Sugar 18.1 g
ASIAN SESAME LOBSTER SALAD
This recipe can be prepared in 45 minutes or less.
Number Of Ingredients 12
Steps:
- In a small bowl whisk together all dressing ingredients. Dressing may be made 1 day ahead and chilled, covered.
- Cut lobster meat or shrimp into bite-size pieces. Trim peas and diagonally cut into 1/4-inch slices. Cut cabbage, jícama, and carrots into thin julienne strips. Diagonally cut scallion greens into thin slices, reserving white parts for another use. Lobster or shrimp and vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered.
- In a dry small heavy skillet toast sesame seeds over moderate heat, stirring, until golden, 1 to 2 minutes, and transfer to a small bowl to cool.
- Just before serving, in a large bowl toss lobster or shrimp, peas, cabbage, jícama, and carrots with dressing and sprinkle with scallions and sesame seeds.
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LOBSTER YEE MEIN (LOBSTER NOODLES) - RASA MALAYSIA
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4.5/5 (25)Total Time 40 minsCategory Chinese RecipesCalories 244 per serving
- Clean the lobster and chop into pieces. (I always ask the store to chop it up for me). Lightly crack the lobster claws in advance. Blot the lobster dry with paper towels.
- Heat up a pot of boiling water and boil the Yee Mein according to the packing instructions. Make sure not to over boil the Yee Mein. Drain and set aside on a big plate/bowl.
- In a big wok or deep skillet, heat up 3 tablespoons of cooking oil. Stir-fry the ginger until aromatic and drop in the lobster. Stir continuously until they start turning red, then add in the sauce, follow by the water. Continue to stir and coat the sauce nicely, then cover the wok/skillet with its lid and wait for a couple minutes or until the lobster pieces are cooked through. (Do not over cook the lobter as it will turn rubbery in texture!)
- Remove the lid and add the chopped scallions into the lobster. Add salt to taste if needed. Transfer the lobster out and pour onto the bed of yee mein. Serve immediately.
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