Lobster Lo Mein Salad

Name: Lobster Lo Mein Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 5 Tbsps Asian fish sauce; 1 teaspoons crushed red pepper, or more to taste; 59 milliliters fresh cilantro leaves; 1 teaspoon finely grated fresh ginger; 2 garlic cloves, minced; 4 servings Ice water; 3 Tbsps fresh lime juice; 2 kilograms live lobsters or 1 to 1 1/4 pounds cooked lobster meat; 454 grams dried Chinese lo mein noodles; 4 servings Freshly ground pepper; 59 milliliters salted peanuts; 1 Tbsp dried Japanese hijiki seaweed; 1 teaspoons Asian sesame oil; 113 grams snow peas; 2 teaspoons soy sauce; 2 Tbsps sugar; 118 milliliters boiling water

Need a dairy free and pescatarian main course? Lobster Lo Mein Salad could be an amazing recipe to try. This recipe covers 24% of your daily requirements of vitamins and minerals. One serving contains 598 calories, 36g of protein, and 9g of fat. This recipe serves 4. A mixture of ice water, pepper, ginger, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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. Using tongs, remove the lobsters to a bowl. When they are cool enough to handle, crack the claws and tail and remove all the meat. Slice the tail and claw meat 1/4 inch thick and refrigerate until ready to use.

Ingredients you will need

Lobster

Water

Meat

Equipment you will use

Sauce Pan

Tongs

Bowl

Put the hijiki in a small bowl, add the boiling water and set aside until softened, about 15 minutes. In a small bowl, combine the soy sauce with the 1 teaspoon sugar and 1/4 teaspoon sesame oil.

Ingredients you will need

Sesame Oil

Soy Sauce

Sugar

Water

Equipment you will use

Bowl

Drain the hijiki and add it to the bowl. Set aside for at least 10 minutes.

Equipment you will use

Bowl

In a medium saucepan of boiling water, blanch the snow peas until bright green, about 1 minute. Using a slotted spoon, transfer the snow peas to the ice water to stop the cooking.

Ingredients you will need

Water

Snow Peas

Equipment you will use

Slotted Spoon

Sauce Pan

Drain and pat dry, then slice the snow peas lengthwise into thin strips.

Ingredients you will need

Snow Peas

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. Stir in 5 tablespoons of water.

Ingredients you will need

Red Pepper Flakes

Fish Sauce

Lime Juice

Sesame Oil

Garlic

Ginger

Sugar

Water

Equipment you will use

Bowl

Bring a large saucepan of water to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add the noodles and cook, stirring, until al dente, about 4 minutes.

Ingredients you will need

Pasta

Drain the noodles in a colander and return them to the saucepan. Fill the pan with cold water and swirl the noodles around, then drain. Repeat the process one more time.

Ingredients you will need

Pasta

Water

Equipment you will use

Colander

Sauce Pan

Frying Pan

Drain the noodles well.

Ingredients you will need

Pasta

In a large bowl, combine the noodles with the lobster, snow peas and the hijiki and its marinade. Toss well, using clean hands or tongs.

Ingredients you will need

Snow Peas

Marinade

Lobster

Pasta

Equipment you will use

Tongs

Bowl

Add 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.

Ingredients you will need

Fresh Cilantro

Fish Sauce

Peanuts

Pepper

Wine Recommendation: A straightforward Riesling with a hint of sweetness will underscore the richness of the lobster and balance the Asian flavors of the seaweed and fish sauce. Consider the 1994 Sichel Piesporter Goldtrpfchen Riesling Sptlese from Germany or the 1993 Columbia Winery Cellarmaster's Reserve Johannisberg Riesling from Washington State.

Ingredients you will need

Fish Sauce

Riesling

Lobster

Seaweed

Wine

Equipment

Ingredients

Servings:

5Tbsps

Asian fish sauce 1teaspoons

crushed red pepper, or more to taste 59milliliters

fresh cilantro leaves 1teaspoon

finely grated fresh ginger 2

garlic cloves, minced 4servings

Ice water 3Tbsps

fresh lime juice 2kilograms

live lobsters or 1 to 1 1/4 pounds cooked lobster meat 454grams

dried Chinese lo mein noodles 4servings

Freshly ground pepper 59milliliters

salted peanuts 1Tbsp

dried Japanese hijiki seaweed 1teaspoons

Asian sesame oil 113grams

Recommended wine: Chablis, Chardonnay

Lobster works really well with Chablis and Chardonnay. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. You could try Simonnet-Febvre Chablis Les Preuses Grand Cru. Reviewers quite like it with a 5 out of 5 star rating and a price of about 85 dollars per bottle.