Spicy Lobster Noodle Salad Recipes

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the chile flakes, garlic, Fresno chile and onions and cook until the onions are tender and fragrant, 5 to 7 minutes. Add the white wine and bring to a low simmer. Stir in the tomatoes, salt and pepper. Reduce the heat to low, cover and simmer until reduced slightly, 35 to 40 minutes.
• Bring a large pot of water to a boil. Add the spaghetti and cook until al dente according to the package instructions. Reserve 1/2 cup pasta water, then drain the pasta and keep warm.
• Add the lobster tails to the sauce, cover and cook for about 5 minutes (they will not be cooked through at this point). Remove the lobster to a cutting board and carefully use a knife to split open the tails on the backside. Remove the meat and coarsely chop.
• Add the lobster meat back to the sauce along with a few tablespoons of the pasta water and the spaghetti. Toss to coat, adding more pasta water if the sauce is too dry. Toss in the parsley and mint. Drizzle with a good-quality extra-virgin olive oil, if desired. Serve immediately.

Steps:

• 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.;).

Steps:

• Whisk together 1/4 cup of the oil, five-spice powder and garlic in a medium baking dish, add the lamb and turn to coat in the mixture. Cover and refrigerate for at least 1 hour and up to 4 hours.
• Whisk together the vinegar, soy sauce, sesame oil, sugar, jalapeno, honey and remaining 2 tablespoons canola oil in a large bowl and let sit while you prepare the noodles.
• Bring a large pot of salted water to a boil. Add the soba noodles and cook until just tender, approximately 5 minutes. Drain well, place in the bowl with the dressing, add the green onions and cilantro and mix until combined. Let sit at room temperature while you cook the lamb. Can be made 8 hours in advance and refrigerated. Serve at room temperature or cold.
• Heat the grill to high.
• Remove the lamb from the marinade and season with salt. Place the tenderloins on the grill and cook until golden brown and slightly charred, 3 to 4 minutes. Turn over and continue grilling for 2 to 3 minutes for medium-rare doneness. Remove from the grill, let rest for 5 minutes before slicing into 1/4-inch thick slices. Transfer noodles to a large platter and top with the sliced lamb.

Steps:

• Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
• Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
• Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
• Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
• When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.

Steps:

• Steam or boil lobsters for 6 minutes. Cool to room temperature under running water. Separate claws and tails from lobster heads. Remove tail meat from shell. Pull away black vein and discard, then cut meat into 1/2-inch slices and set aside. Crack claws with mallet, without removing meat, and set aside.
• With a large knife, split lobster heads in half lengthwise. Remove and discard stomach sacks located just behind eyes (remove green tomalley also if you wish) and roughly chop tail shell. Heat butter in a wide saucepan or skillet over medium high heat. Add heads and shells, with any collected juices, and sauté for about 1 minute. Add carrot, celery, bay leaf and thyme and cook, stirring, for 1 minute more. Add 3 cups water and simmer rapidly for about 10 minutes to reduce by half. Strain, discarding shells, herbs and vegetables. You should yield 1 1/2 cups rich lobster broth.
• Wipe pan with paper towel and return to stovetop over medium-high heat. Warm the olive oil, then add diced onion, garlic and hot pepper flakes. Season generously with salt and pepper. Cook, stirring, until onions are completely soft, about 10 to 15 minutes. Take care not to let onion mixture brown.
• Add wine and simmer rapidly for 2 minutes, then add tomato purée and lobster broth. Simmer for 5 minutes, then add cream and simmer until sauce has thickened somewhat, about 5 minutes more. Turn off heat and adjust seasoning (it should be spicy). You can prepare up to this point several hours in advance.
• Bring a large pot of well-salted water to a boil. Add pasta and cook until al dente. Reheat sauce, add cracked lobster claws and simmer for 2 minutes. Add sliced lobster meat and cook for a minute or less, until just heated through. Mix parsley and lemon zest together. Drain pasta and add to sauce, tossing to coat noodles and distribute lobster meat, then transfer to a warm bowl or platter. Arrange one claw on top of each serving and sprinkle with parsley mixture.

Steps:

• Make dressing:
• Combine all the ingredients except the oil. When the salt is fully dissolved, add oil.
• Yield:
• 3/4 cup (150 ml).
• Make salad:
• 1. Have ready a large saucepan of boiling water (enough to cover the lobster) and a bowl of iced water. Add a pinch of sea salt to the boiling water and scald the lobster over high heat for 4 minutes. Plunge the lobster into the iced water, then remove the meat from the shell. Cut into bite-size pieces.
• 2. Bring about 1 inch (2.5 cm) of oil in a small saucepan to 320°F (160°C). Deep-fry the garlic slices until crisp.
• 3. Lightly grill the mushroom caps.
• 4. Arrange the salad greens, mushrooms, and lobster on a serving dish. Pour the Spicy Lemon Dressing over all and decorate with the garlic chips.