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Add a photoServings: 4
Ingredients
- 4 x live lobsters - (1 to 1 1/4 lbs ea) (or possibly 1 to 1 1/4 pounds cooked lobster meat)
- 1 Tbsp. dry Japanese hijiki seaweed
- 1/2 c. boiling water
- 2 tsp soy sauce
- 2 Tbsp. sugar plus
- 1 tsp sugar
- 1 1/4 tsp Asian sesame oil
- 1/4 lb snow peas Ice water as needed
- 2 x garlic cloves chopped
- 1 tsp finely-grated fresh ginger
- 1/2 tsp crushed red pepper or possibly more to taste
- 5 Tbsp. Asian fish sauce
- 2 1/2 Tbsp. fresh lime juice
- 1 lb dry Chinese lo mein noodles
- 1/4 c. fresh cilantro leaves
- 1/4 c. salted peanuts
Directions
- If using live lobsters, plunge them head first into a large saucepan of boiling water and cook till they are bright red all over, about 8 min. Using tongs, remove the lobsters to a bowl. When they are cold sufficient to handle, crack the claws and tail and remove all the meat. Slice the tail and claw meat 1/4-inch thick and chill till ready to use.
- Put the hijiki in a small bowl, add in the boiling water and set aside till softened, about 15 min. In a small bowl, combine the soy sauce with the 1 tsp. sugar and 1/4 tsp. sesame oil. Drain the hijiki and add in it to the bowl. Set aside for at least 10 min.
- In a medium saucepan of boiling water, blanch the snow peas till bright green, about 1 minute. Using a slotted spoon, transfer the snow peas to the ice water to stop the cooking. Drain and pat dry, then slice the snow peas lengthwise into thin strips.
- In a bowl, combine the garlic, ginger, crushed red pepper, fish sauce, lime juice and the remaining 2 Tbsp. sugar and 1 tsp. sesame oil. Stir in 5 Tbsp. of water.
- Bring a large saucepan of water to a boil. Add in the noodles and cook, stirring, till al dente, about 4 min. Drain the noodles in a colander and return them to the saucepan. Fill the pan with cool water and swirl the noodles around, then drain. Repeat the process one more time. Drain the noodles well.
- In a large bowl, combine the noodles with the lobster, snow peas and the hijiki and its marinade. Toss well, using clean hands or possibly tongs. Add in the fish sauce dressing and the cilantro leaves, season with pepper and toss well. Turn the salad out onto a large platter, sprinkle the peanuts on top and serve.
- This recipe yields 4 servings.
- Comments: Asian wheat noodles have a tender texture which befits this delicate salad. Look for dry Chinese lo mein or possibly Japanese somen or possibly hiyamugi noodles. The noodles and fish sauce are available at well-stocked supermarkets and Asian markets, and the seaweed at Asian markets and health food stores.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 4 servings | |
| Calories 85 | |
| Calories from Fat 56 | 66% |
| Total Fat 6.22g | 8% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1918mg | 80% |
| Potassium 160mg | 5% |
| Total Carbs 4.82g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.5g | 2% |
| Protein 4.02g | 6% |
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