Lobster Salad Thai Style
Ingredients:
- 1 1/2
lb
Maine Lobster Meat
- 1- 8
ounce
package thin rice noodles
- 1
English cucumber, cut in half lengthwise and thinly sliced
- 1
small red onion, thinly sliced
- 1- 10
ounce
package fresh spinach
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Directions:
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Cook noodles according to package directions.
Combine noodles, lobster, cucumber, and onion; toss gently. Add Spicy Basil Dressing (see recipe in Soups and Salads), and toss. Serve on a bed of fresh spinach.
*Note: The lobster can be cooked and the vegetable-noodle mixture can be prepared up to two days in advance. Add lobster to the salad 2 hours before serving. Cooked, peeled, and deveined shrimp can be substituted for lobster in this recipe.
Yield: 6 to 8 servings
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