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1
If using live lobsters, plunge them head first into a large saucepan of boiling water and cook until they are bright red all over, about 8 minutes.
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2
Using tongs, remove the lobsters to a bowl.
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3
When they are cool enough to handle, crack the claws and tail and remove all the meat.
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4
Slice the tail and claw meat 1/4 inch thick and refrigerate until ready to use.
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5
Put the hijiki in a small bowl, add the boiling water and set aside until softened, about 15 minutes.
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6
In a small bowl, combine the soy sauce with the 1 teaspoon sugar and 1/4 teaspoon sesame oil.
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7
Drain the hijiki and add it to the bowl.
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8
Set aside for at least 10 minutes.
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9
In a medium saucepan of boiling water, blanch the snow peas until bright green, about 1 minute.
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10
Using a slotted spoon, transfer the snow peas to the ice water to stop the cooking.
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11
Drain and pat dry, then slice the snow peas lengthwise into thin strips.
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12
In a bowl, combine the garlic, ginger, crushed red pepper, fish sauce, lime juice and the remaining 2 tablespoons sugar and 1 teaspoon sesame oil.
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13
Stir in 5 tablespoons of water.
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14
Bring a large saucepan of water to a boil.
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15
Add the noodles and cook, stirring, until al dente, about 4 minutes.
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16
Drain the noodles in a colander and return them to the saucepan.
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17
Fill the pan with cold water and swirl the noodles around, then drain.
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18
Repeat the process one more time.
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19
Drain the noodles well.
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20
In a large bowl, combine the noodles with the lobster, snow peas and the hijiki and its marinade.
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21
Toss well, using clean hands or tongs.
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22
Add the fish sauce dressing and the cilantro leaves, season with pepper and toss well.
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23
Turn the salad out onto a large platter, sprinkle the peanuts on top and serve.
