Rice Noodle Lobster Salad

2 oz rice noodle

1 ½ cup coarsely chopped cooked lobster

Half a can (227 ml) of sliced water chesnuts, rinsed and cut in two

Vinaigrette

1/2 tsp dry mustard

1/2 tsp salt

1 ½ tsp packed brown sugar

1 ½ tbsp freshly squeezed lime juice

1 ½ tbsp vegetable oil (canola or sunflower)

2 tbsp finely chopped fresh basil

1 tbsp finely chopped fresh mint or 1/2 tsp dried mint

Cook the noodles according to the manufacturer's instructions, drain, put in a medium bowl and cut two or three times with scissors. Reserve.

Dressing

In a small bowl, whisk the mustard, salt, brown sugar and lime juice. Gradually add the oil, whisking vigorously. Stir in the herbs.

Mix the lobster with a third of the vinaigrette

Add the chestnuts to the noodles, drizzle with the rest of the dressing and stir well with tongs.

Divide the noodles between two salad bowls, place the lobster on the noodles and serve.