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Lobster Salad with Glass Noodles and Jcama

Lobster Salad with Glass Noodles and Jcama
Photo by Martyn Thompson

Ingredients

  • 1 teaspoon dry mustard
  • 4 ounces very thin bean thread noodles (also known as cellophane, glass, or mung bean noodles)
  • 3 tablespoons fresh basil
  • 3 tablespoons fresh cilantro
  • 2 tablespoons fresh mint
  • 1 1/2-lb piece jicama
  • Flaky sea salt such as Maldon
  • + 6 more ingredients
    • 1 adjustable-blade slicer fitted with julienne blade
    • 5 1 1/4- to 1 1/2-lb live lobsters or 1 3/4 to 2 lb cooked lobster meat
    • ½ cup fresh lime juice
    • 1 ½ tablespoons light brown sugar
    • 1 teaspoon salt
    • 1/3 cup canola oil

Plunge 2 lobsters headfirst into a 10- to 12-quart pot of boiling salted water (see Tips, page 129) and cook, covered, 6 minutes for 1 1/4-pound lobsters or 7 minutes for 1 1/2-pound lobsters, from time lobsters enter water. Transfer with tongs to sink to drain. Return water to a boil and cook re...

View full recipe at Epicurious

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