Spicy Lobster-Noodle Salad Recipe
Recipe by Jean-Georges Vongerichten for Food & Wine Magazine." Pairing of the Day, Jean-Georges Vongerichten's Easy Island Cooking" published January 2009.This cellophane-noodle salad, with creamy avocados, crunchy peanuts and a chile-honey dressing, is an excellent
showcase for Caribbean spiny lobsters. Also known as rock lobsters, they are sweet but can be slightly dense. This recipe uses Maine lobsters; they’re more tender than spiny lobsters—and just as delicious. :)
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.;).
Your Own Notes
Nutrition
Serving: 288gCalories: 384.3kcalCarbohydrates: 20.1gProtein: 41.2gFat: 15.6gSaturated Fat: 2.3gCholesterol: 194.1mgSodium: 1073.4mgFiber: 3.2gSugar: 4.8g
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