Lobster and Rice Noodle Salad Recipe

Name: Lobster and Rice Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound medium-width rice noodles; 2 teaspoons sugar; 1 garlic clove, crushed; 1/2 teaspoon crushed red pepper; 1/4 cup Asian fish sauce; 1/4 cup water; 3 tablespoons fresh lime juice plus 1 lime, cut into wedges; 1/2 tablespoon distilled white vinegar; 4 cooked lobsters (1 1/4 pounds each); 1 seedless European cucumber, cut into 2-inch matchsticks (2 cups); 1/2 cup cilantro leaves; 1/4 cup basil leaves, shredded

Servings: persons

1/2 pound medium-width rice noodles
2 teaspoons sugar
1 garlic clove, crushed
1/2 teaspoon crushed red pepper
1/4 cup Asian fish sauce
1/4 cup water
3 tablespoons fresh lime juice plus 1 lime, cut into wedges
1/2 tablespoon distilled white vinegar
4 cooked lobsters (1 1/4 pounds each)
1 seedless European cucumber, cut into 2-inch matchsticks (2 cups)
1/2 cup cilantro leaves
1/4 cup basil leaves, shredded

1
Soak the noodles in a bowl of warm water until pliable, about 30 minutes.
2
Meanwhile, in a mortar, pound the sugar with the garlic and crushed red pepper to a fine paste.
3
Stir in the fish sauce, water, lime juice and vinegar.
4
Using kitchen shears, snip the underside of the lobster tails down the center and remove the meat in 1 piece.
5
Cut the tail meat in half lengthwise and remove the intestinal veins.
6
Crack the claws with a mallet and remove the meat, then chop it into 1/2-inch pieces.
7
Drain the rice noodles and cook them in a large pot of boiling water until al dente, about 2 minutes, then drain.
8
Return the noodles to the pot and add cold water to cover.
9
Drain again and transfer the noodles to a large bowl.
10
Add the lobster claw meat, cucumber, cilantro and basil to the noodles.
11
Add the dressing and toss well.
12
Mound the noodles on 4 large plates and top each with 2 lobster tail halves.
13
Garnish with lime wedges and serve.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 pound medium-width rice noodles, 2 teaspoons sugar, 1 garlic clove, crushed, 1/2 teaspoon crushed red pepper, and more.

Yes, Lobster and Rice Noodle Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lobster and Rice Noodle Salad

How did you like this recipe?

Frequently Asked Questions