Mouth-Watering Lobster-Noodle Salad Recipe for Foodies
Greetings fellow food lovers, today I invite you to indulge in the extraordinary taste experience of my spicy lobster-noodle salad recipe. This dish is not only visually stunning but also packs a flavor punch that keeps your taste buds buzzing for hours.
Lobster is known for its delicate and subtle flavor, and this dish elevates its taste infinitely, carrying it on a bed of silky cellophane noodles. My recipe demands an unapologetic use of Sambal Oelek, honey, and fresh lime juice, which brings a spicy-sweet zing to the lobster’s tender meat.
What I love about this spicy lobster-noodle salad recipe is that it can be served as a luxurious lunch or an elegant dinner entree. It is perfect for those summer nights when you do not want heavy food weighing you down or served as a refreshing alternative to the usual seafood options.
So whether you are hosting a fancy party or want to add some luxury to yhttp://localhost:8888/notebooks/Untitled3.ipynbour weekend, this spicy lobster-noodle salad recipe is an excellent showcase for Caribbean Spiny Lobster, making it one of the best spicy lobster recipes out there.
Buckle up; I am excited to take you on this journey with me!
Why You’ll Love This Recipe
Folks, trust me on this one – you’re going to absolutely love this Spicy Lobster-Noodle Salad recipe. Let me tell you why.
First and foremost, it’s a dish that simply screams “summer.” You’ve got the sweet succulent lobster meat combined with creamy avocados, crunchy peanuts, and a dressing that’s sweet and spicy all at once. It’s like a tropical vacation right in your own kitchen.
Plus, it’s versatile enough to be served as the star of any meal – be it a quick lunch or a fancy dinner party. This spicy lobster noodle salad can hold its own against any other dish on your menu.
But one of the best things about this recipe is how well it showcases the true star of the dish: the lobster itself. The tender meat is allowed to shine in all its glory, without being overshadowed by any overpowering sauces or heavy starches.
And if you’re a fan of bold, spicy Asian flavors, you won’t find a better match than this dish. With sambal oelek, honey, lime juice, fish sauce, red chilies, garlic cloves and olive oil coming together with the lobster meat and cellophane noodles, you’ll get an instant hit of heat and flavor that will make your taste buds sing.
Trust me when I say this recipe is truly one of a kind – perfect balance of heat, sweetness and tanginess – making it an excellent showcase for Caribbean spiny lobsters or any other type of lobster you fancy. So let’s get started!
Ingredient List
Let’s start with the ingredients for this mouthwatering spicy lobster-noodle salad. Here’s what you’ll need:
- 2 pounds of live lobsters or 12 ounces of cooked lobster meat
- 4 cups of water
- Salt
- 1 red bell pepper, thinly sliced
- 2 large shallots, thinly sliced
- 1 garlic clove, thinly sliced
- 1 tablespoon of extra virgin olive oil
- 4 oz cellophane noodles
- 2 large Hass avocadoes, diced into bite-sized pieces
- A handful of cilantro and mint leaves
- 1 red chili pepper, thinly sliced
For the dressing:
- Juice of a fresh lime
- 1 tablespoon of fish sauce
- 1 tablespoon sambal oelek (spicy chili paste)
- 1 teaspoon honey
You can find these ingredients in your local grocery store or fish market. Make sure to select good quality avocadoes and fresh lobsters for the best results.
The Recipe How-To
Before making the spicy lobster-noodle salad, I need to prepare the lobsters first. I place two live lobsters in a pot of boiling water that has a pinch of salt added to it. Once the water comes to a boil, I let the lobsters cook for 12-14 minutes until they turn bright red. Then, I remove them from the pot and plunge them into an ice bath to stop the cooking process.
Cook Cellophane Noodles
I bring a large pot of water to a boil over high heat to cook cellophane noodles. Once boiling, I turn off the heat and add the noodles, letting them sit in hot water for 5 minutes until they are tender but not mushy. Next, I drain them and rinse under cold running water.
Make Spicy Dressing
To make the spicy dressing for this recipe, I combine Sambal Oelek, honey, fresh lime juice, fish sauce, and extra virgin olive oil in a small mixing bowl. I whisk all ingredients together until well blended.
Prepare Vegetables
I start by finely mincing 1 red chili pepper and then cutting 1/2 of a red bell pepper into thin strips. Then, I thinly slice 2 large shallots and 4 large garlic cloves.
Remove Lobster Meat
Once cooked, I remove the meat from both lobsters’ tails using scissors. I cut the meat into bite-size pieces and toss with 1 tablespoon of their own lobster sauce for added flavor.
Assemble Salad
To assemble this tasty salad recipe, I toss together cooked cellophane noodles with some of my homemade spicy dressing. Then, I add red bell peppers strips, minced chili pepper, thinly sliced shallots, some torn cilantro leaves and mint leaves. To that mix, I add lobster meat pieces that were tossed in their own lobster sauce along with freshly sliced creamy Hass avocadoes, crunchy peanuts and sweet chile honey dressing.
This salad is an excellent showcase of how these creamy avocados can marry so well with a caribbean spiny spicy-laden lobster dish.
Substitutions and Variations
Are you craving a salad worthy of the Caribbean sea but don’t have all the ingredients on hand? Fear not, for there are various substitutions and variations you can make to create your unique twist on this Spicy Lobster-Noodle Salad Recipe.
If live lobsters are hard to come by in your area, try substituting them for cooked lobster meat or even crab meat. Cooking fresh lobster tails is also a great option if you don’t want to deal with the hassle of preparing whole lobsters.
For a vegetarian option, substitute the lobster meat for tofu or shredded vegetables like carrots, zucchini, or mushrooms. You can also add different types of protein like shrimp or grilled chicken for some variety.
If cilantro leaves aren’t your thing, mint leaves or even basil leaves would be an excellent substitute. Hass avocadoes can be replaced with any ripe avocado that you can get your hands on. Crunchy peanuts can also be swapped out for cashews or almonds.
For those who prefer a milder flavor, reduce the amount of sambal oelek or remove the red chili pepper altogether. The dressing can also be tailored to your taste: increase the honey for a sweeter dressing or add more fish sauce for a saltier flavor.
Lastly, to turn up the heat even more, consider adding additional spices like cumin, coriander, and turmeric to the dressing. This will give your dish an even more pronounced Caribbean twist and make it perfect for those who love spicy Asian noodles.
Remember, there’s no right or wrong when it comes to cooking – simply experiment and have fun creating something that suits your flavor preferences.
Serving and Pairing
When it comes to serving and pairing this spicy lobster-noodle salad recipe, I’ve got some suggestions that will knock your taste buds off! The richness and spiciness of the lobster noodle salad make it an excellent showcase for Caribbean spiny lobsters or the best spicy lobster recipes you can get your hands on.
Garnish this salad with cilantro leaves, mint leaves, and thinly sliced red chili pepper for added flavor and presentation. Additionally, the sweet and sour sauce can complement the creamy avocadoes and crunchy peanuts in the dish, making it even more delicious.
In terms of pairings, white wines such as Chardonnay or Sauvignon Blanc pair wonderfully with seafood salads like this one. If you prefer beers instead, light pilsners or pale ales will do the trick. But if you’re feeling particularly adventurous, pair this dish with a spicy Asian noodle dish or an Asian-style asparagus and lobster roll pasta recipe.
Whatever pairing you go for, make sure to savor each bite of this spicy lobster-noodle salad recipe. Trust me; it is not a dish to be rushed through!
Make-Ahead, Storing and Reheating
Now that you’ve impressed your guests with this spicy lobster-noodle salad recipe, it’s time to think about storing and reheating. Don’t worry, this dish is highly adaptable and can be made ahead of time without losing its delicious flavors.
If you plan on making this recipe ahead of time, I recommend storing the cellophane noodles separately from the rest of the salad to prevent them from becoming mushy. You can store the salad and noodles in separate airtight containers in the refrigerator for up to 24 hours.
When it’s time to serve, simply mix the noodles with the salad immediately before plating. Alternatively, you can dress the salad and keep it in a bowl covered with cling film before serving by garnishing with cilantro and mint leaves.
If you have any leftovers after enjoying a plateful of this delightful dish, don’t worry! Store the remaining salad and noodles separately in an airtight container in your refrigerator for up to two days. To reheat the lobster meat, you can sauté it gently over medium heat in a pan with olive oil.
The beauty of this recipe is that you don’t have to reheat everything at once. Simply add as much or as little as you like to your plate and enjoy!
With these tips on storage and reheating, you’ll be able to enjoy spicy lobster noodle salad anytime, whether it’s fresh out of the kitchen or leftover from last night’s party. Bon appétit!
Tips for Perfect Results
Cooking lobster might sound intimidating, but with a few tips, you can easily make the perfect spicy lobster-noodle salad recipe. Here are some pro tips that will help you whip up an amazing dish and impress your guests.
Firstly, when boiling the water to cook the live lobsters, add enough salt to the water so that it tastes like seawater. This will enhance the flavor of the lobster meat as it cooks.
Secondly, make sure you don’t overcook the lobster. Overcooked lobster will become rubbery and tough to chew. Cook them for just 8-10 minutes or until they turn opaque white. Once cooked, immediately remove them from the boiling water and plunge them into ice water to stop the cooking process.
To get perfectly cooked cellophane noodles, follow the package instructions and boil them in salted water for 4-6 minutes until they are tender but still have a bit of a bite. Drain them immediately and rinse under cold running water to stop the cooking process and prevent them from sticking together.
Another tip for this recipe is to make sure your shallots and garlic are thinly sliced to ensure they cook evenly and do not get burnt when sauteing.
When making the honey-chile dressing, be sure to whisk all ingredients together well so that they emulsify perfectly, creating a smooth and velvety sauce.
Lastly, let everything come together by letting it sit in the fridge for at least an hour before serving it. This will give all the flavors time to meld together and create an even more delicious dish.
With these tips in mind, your spicy lobster-noodle salad will be a hit at your next gathering. Happy cooking!
Bottom Line
In conclusion, this spicy lobster-noodle salad recipe is an excellent showcase of Caribbean spiny lobster. It’s a dish that is easy to make yet so flavorful and great for parties or intimate gatherings alike. By following the detailed recipe and tips provided in this article, you’ll end up with a bite-sized noodle salad that is both creamy and crunchy, with just the right amount of heat.
Remember, substitutions and variations are always welcome in cooking, but if you want to get the best spicy lobster noodle salad, it’s highly recommended that you stick to the ingredient list as much as possible. Also, do not hesitate to store your leftovers, as this dish can be easily reheated for a quick meal later on.
Overall, we hope that you’ll enjoy making and sharing this recipe with your loved ones. By adding new spins to it with time and practice, you might create a perfect seafood salad best suited for your taste buds!
Spicy Lobster-Noodle Salad Recipe
Ingredients
- 1/4 cup extra virgin olive oil
- 4 large garlic cloves, thinly sliced
- 2 large shallots, thinly sliced
- salt
- 1 red bell pepper
- 1 fresh long red chili pepper
- 3 tablespoons asian fish sauce
- 3 tablespoons fresh lime juice, plus lime wedges, for serving (not from bottle)
- 2 tablespoons honey
- 1 tablespoon elderflower cordial
- 1 teaspoon sambal oelek
- 1/4 teaspoon sesame oil
- 3 (1 1/2 lb) live lobsters
- 1 (3 1/2 ounce) package dried cellophane noodles
- 2 large Hass avocadoes, cut into 1/2-inch chunks
- 1/4 cup chopped dry roasted salted peanut
- 2 tablespoons thinly sliced mint leaves
- 2 tablespoons thinly sliced cilantro leaves
Instructions
- Bring a large pot of water to a boil.
- In a small skillet, heat the olive oil; add the garlic, shallots and 1/2 teaspoon of salt.
- Cook over moderately low heat, stirring occasionally, until the garlic and shallots are golden, 7 minutes; transfer to a medium bowl.
- Roast the red pepper and chile directly over a gas flame or under a preheated broiler, turning occasionally, unti charred all over.
- Transfer to a plate and let cool; peel the pepper and chile and discard the stems and seeds; cut into 1/4-inch dice and transfer to the bowl with the shallot mixture.
- Stir in the fish sauce, lime juice, honey,elderflower cordial, sambal oelek and sesame oil, season the dressing with salt.
- Add the lobsters to the boiling water head first and cook until bright red all over, 6 minutes.
- Using tongs, transfer the lobsters to a large rimmed baking sheet and let cool.
- Crack the lobster claws and knuckles and remove the meat.
- Using scissors, cut along the underside of the tail shells and remove the meat.
- Remove and discard the dark intestinal veins from the tails.
- Cut the tails and claws into 1-inch chunks.
- Bring a small saucepan of water to boil.
- In a medium heatproof bowl, cover the cellphane noodles with warm water and let stand until pliable, about 10 minutes.
- Drain the noodles; using scissors, cut them into 3" lengths.
- Add the noodles to the saucepan and cook until al dente, about 1 minute.
- Drain and transfer to a platter.
- Scatter the loster and avocados over the cellophane noodles.
- Drizzle with chile-honey dressing.
- Garnish with peanuts, mint, cilantro and lime wedges and serve right away.
- *Make Ahead: The cooked lobster meat and chile-honeydressing can be refrigerated separatly overnight.
- **Elderflower cordial is a nonalcoholic beverage sold at specialty-food markets and online. The elderflower cordial is made to a traditional recipe from an infusion of freshly picked elderflowers with lots of fresh lemon juice this cordial has a delicate scented taste and makes a lovely refreshing drink when mixed with still or sparkling mineral water.It costs about $9.00 for about 25 ozs online.;).
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!