Rice Noodle Lobster Salad

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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

Prep Time20 minsCook Time5 minsTotal Time25 mins

 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

1

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
2

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

3

Mix the lobster with a third of the vinaigrette

4

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

5

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

Ingredients

 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

Directions

1

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
2

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

3

Mix the lobster with a third of the vinaigrette

4

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

5

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

Rice Noodle Lobster Salad

 

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