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Lobster Salad with Papaya and Maui Onion

Yield 6 servings


  • 6 (4-ounce) lobster tails, steamed
  • 2 large Maui onions, thinly sliced*
  • 1 teaspoon canola oil
  • 1 teaspoon brown sugar
  • 2 teaspoons rice vinegar
  • 1/4 cup fresh orange juice
  • Vegetable oil
  • 30 strands uncooked spaghetti
  • 1 papaya, peeled and sliced
  • 1 head red leaf lettuce
  • Sesame Miso Dressing
  • Garnishes: lobster tails, fresh chives

How to Make It

  1. Cut shell of lobster tails lengthwise on the underside, using kitchen shears. Pry open tail segments; remove meat, reserving tails to use for garnish. Slice meat in 1/2-inch medallions. Cover and chill.

  2. Sauté onion in hot canola oil in a large skillet over medium-high heat 10 to 15 minutes or until tender. Stir in brown sugar, rice vinegar, and orange juice. Cover and chill.

  3. Pour vegetable oil to a depth of 2 inches into a Dutch oven; heat to 375°. Deep-fry spaghetti, a few strands at a time, for 10 seconds or until golden. Drain on paper towels.

  4. Arrange lobster medallions, onion, papaya, lettuce, and fried spaghetti; drizzle with Sesame Miso Dressing. Garnish, if desired.

  5. *Maui onions are from the Hawaiian island of the same name. Any sweet and mild onion can be substituted.