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    Thai spiced lobster and noodle salad

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    Thai spiced lobster and noodle salad

    There’s nothing faster or more fabulous than a main course starring the king of shellfish. This simple salad takes minimum effort for maximum wow factor!

    • Preparation time: 20 minutes
    • Cooking time: 5 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 2 x 450g cooked lobsters (from the fish counter), halved
    • 200g Thai Taste Rice Noodles
    • 1 red chilli, deseeded and finely chopped
    • 1 clove garlic, very finely chopped
    • 1 tbsp Thai fish sauce
    • 1 tbsp Cooks’ Ingredients Palm Sugar
    • ½ bunch salad onions, finely sliced
    • 20g pack fresh coriander
    • 2-3 sprigs fresh mint
    • 1-2 tbsp Kikkoman Less Salt Soy Sauce
    • Juice of 1 lime


    1. Crack the claws of the lobsters and extract the meat, discarding any shell. Twist the tail to remove it and split it in half lengthways with a sharp knife. Remove the meat and set aside with the claw meat. Using a lobster pick, extract the meat from the legs. Add to the rest, cover and chill.
    2. Cook the noodles in boiling water for 3-4 minutes, until just tender. Drain and refresh under plenty of cold running water, then transfer to a bowl. In a small bowl, mix together the chilli, garlic, fish sauce, soy sauce, lime juice and palm sugar. Stir well to dissolve the sugar.
    3. Add the lobster meat to the noodles, along with the dressing and salad onion, and mix well. Pick the leaves from the coriander and mint and chop roughly. Stir them through the lobster salad and divide between serving plates. Serve with crusty bread.

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    Drinks recommendation

    SanLeo Nerello Mascalese/Prosecco Brut Rosé NV, Italy


    Average user rating

    3 stars