Spicy Lobster-Noodle Salad |
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Prep Time: 26 Minutes Cook Time: 39 Minutes |
Ready In: 65 Minutes Servings: 10 |
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Recipe by Jean-Georges Vongerichten for Food & Wine Magazine. Pairing of the Day, Jean-Georges Vongerichten's Easy Island Cooking published January 2009.This cellophane-noodle salad, with creamy avocados, crunchy peanuts and a chile-honey dressing, is an excellent showcase for Caribbean spiny lobsters. Also known as rock lobsters, they are sweet but can be slightly dense. This recipe uses Maine lobsters; they’re more tender than spiny lobsters—and just as delicious. :) Ingredients:
1/4 cup extra virgin olive oil |
4 large garlic cloves, thinly sliced |
2 large shallots, thinly sliced |
salt |
1 red bell pepper |
1 fresh long red chili pepper |
3 tablespoons asian fish sauce |
3 tablespoons fresh lime juice, plus lime wedges, for serving (not from bottle) |
2 tablespoons honey |
1 tablespoon elderflower cordial |
1 teaspoon sambal oelek |
1/4 teaspoon sesame oil |
3 (1 1/2 lb) live lobsters |
1 (3 1/2 ounce) package dried cellophane noodles |
2 large hass avocadoes, cut into 1/2-inch chunks |
1/4 cup chopped dry roasted salted peanut |
2 tablespoons thinly sliced mint leaves |
2 tablespoons thinly sliced cilantro leaves |
Directions:
1. Bring a large pot of water to a boil.
2. In a small skillet, heat the olive oil; add the garlic, shallots and 1/2 teaspoon of salt.
3. Cook over moderately low heat, stirring occasionally, until the garlic and shallots are golden, 7 minutes; transfer to a medium bowl.
4. Roast the red pepper and chile directly over a gas flame or under a preheated broiler, turning occasionally, unti charred all over.
5. 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.
6. Stir in the fish sauce, lime juice, honey,elderflower cordial, sambal oelek and sesame oil, season the dressing with salt.
7. Add the lobsters to the boiling water head first and cook until bright red all over, 6 minutes.
8. Using tongs, transfer the lobsters to a large rimmed baking sheet and let cool.
9. Crack the lobster claws and knuckles and remove the meat.
10. Using scissors, cut along the underside of the tail shells and remove the meat.
11. Remove and discard the dark intestinal veins from the tails.
12. Cut the tails and claws into 1-inch chunks.
13. Bring a small saucepan of water to boil.
14. In a medium heatproof bowl, cover the cellphane noodles with warm water and let stand until pliable, about 10 minutes.
15. Drain the noodles; using scissors, cut them into 3 lengths.
16. Add the noodles to the saucepan and cook until al dente, about 1 minute.
17. Drain and transfer to a platter.
18. Scatter the loster and avocados over the cellophane noodles.
19. Drizzle with chile-honey dressing.
20. Garnish with peanuts, mint, cilantro and lime wedges and serve right away.
21. *Make Ahead: The cooked lobster meat and chile-honeydressing can be refrigerated separatly overnight.
22. **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.;).
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