When the lobster season arrives we are so happy that it often happens that we cook more than what we need for a meal. We can therefore extend the pleasure of enjoying it by preparing the leftover in lobster rolls and why not this Asian style salad. You can also prepare it with frozen cooked lobster the rest of the year.
The salad can be prepared in advance and assembled just before serving. The dressing, cooked noodles, lobster and chestnuts can be reserved for 2 to 4 hours in the refrigerator.
You can boil the lobster or cook it in the Instant Pot.
Servings: 2
Cook the noodles according to the manufacturer's instructions, drain, put in a medium bowl and cut two or three times with scissors. Reserve.
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.
Ingredients
Directions
Cook the noodles according to the manufacturer's instructions, drain, put in a medium bowl and cut two or three times with scissors. Reserve.
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.
