Thai-Style Lobster And Herb Salad With Snap Peas And Salted Cucumber Recipe Recipe

Name: Thai-Style Lobster And Herb Salad With Snap Peas And Salted Cucumber Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 5 ounces picked lobster meat from 1 whole steamed lobster (about 1 1/2 pounds live); 1 small cucumber, seeded and cut into 1/2-inch cubes; Kosher salt; 4 ounces snap peas, cut on a sharp bias into 1/2-inch pieces; 2 red Thai bird chilies, finely sliced; 2 medium cloves garlic, finely minced (about 2 teaspoons); 1/4 cup palm or brown sugar; 2 tablespoons fish sauce; 1/4 cup freshly squeezed juice from 3 to 4 limes; 1/4 cup roughly chopped fresh Thai or sweet basil leaves; 1/4 cup roughly chopped fresh cilantro leaves; 1 small shallot, thinly sliced; 1 tablespoon small dried shrimp, roughly chopped if larger than 1/8-inch (see note); 3 tablespoons toasted pine nuts

Servings: persons

4 to 5 ounces picked lobster meat from 1 whole steamed lobster (about 1 1/2 pounds live)
1 small cucumber, seeded and cut into 1/2-inch cubes
Kosher salt
4 ounces snap peas, cut on a sharp bias into 1/2-inch pieces
2 red Thai bird chilies, finely sliced
2 medium cloves garlic, finely minced (about 2 teaspoons)
1/4 cup palm or brown sugar
2 tablespoons fish sauce
1/4 cup freshly squeezed juice from 3 to 4 limes
1/4 cup roughly chopped fresh Thai or sweet basil leaves
1/4 cup roughly chopped fresh cilantro leaves
1 small shallot, thinly sliced
1 tablespoon small dried shrimp, roughly chopped if larger than 1/8-inch (see note)
3 tablespoons toasted pine nuts

1
Cut lobster meat into rough 1/2-inch chunks. Refrigerate until ready to use. Toss cucumber with 1/2 teaspoon kosher salt and place in a fine mesh strainer or colander set over a bowl to drain.
2
Bring a large pot of salted water to a boil. Blanch the snap peas until they are bright green but still very crunchy, about 1 minute. Remove from pot with a fine mesh strainer or metal spider and run under cold water until well chilled. Dry on paper towels and add to a large bowl. Rinse cucumbers, dry well, and add to bowl.
3
Combine chilies, garlic, sugar, fish sauce, and lime juice in a medium bowl and whisk until sugar is dissolved.
4
Add lobster, basil, cilantro, shallots, dried shrimp, and pine nuts to bowl with cucumbers and snap peas. Add half of dressing and toss to coat. Taste salad and season with more dressing as desired. Serve immediately.

228

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 14 ingredients. The key ingredients include: 4 to 5 ounces picked lobster meat from 1 whole steamed lobster (about 1 1/2 pounds live), 1 small cucumber, seeded and cut into 1/2-inch cubes, Kosher salt, 4 ounces snap peas, cut on a sharp bias into 1/2-inch pieces, and more.

Yes, Thai-Style Lobster And Herb Salad With Snap Peas And Salted Cucumber Recipe 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.

Thai-Style Lobster And Herb Salad With Snap Peas And Salted Cucumber Recipe

How did you like this recipe?

Frequently Asked Questions