Lobster Salad with Glass Noodles and Jcama

Ingredients

• 1 teaspoon dry mustard
• ¹/₃ cup canola oil
• 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
• + 6 more ingredients
• • Flaky sea salt such as Maldon
  • 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 teaspoon salt
  • 1 ½ tablespoons light brown sugar

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