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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 (5-pound) lobster or |
2 (2- to 2 1/2-pound) lobsters, cooked |
1 (8-ounce) package thin rice noodles |
1 english cucumber, cut in half lengthwise and thinly sliced |
1 small red onion, thinly sliced |
spicy basil dressing |
1 (10-ounce) package fresh spinach |
Directions:
1. Remove meat from lobster claws and tail. Cut into 1-inch pieces. Set aside.
2. Cook noodles according to package directions.
3. Combine noodles, lobster, cucumber, and onion; toss gently. Add Spicy Basil Dressing, and toss. Serve on a bed of fresh spinach.
4. *Note:The lobster can be cooked and the vegetable-noodle mixture can be prepared up to two days in advance. Add lobster to the salad 2 hours before serving. Cooked, peeled, and deveined shrimp can be substituted for lobster in this recipe.
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