Lobster Salad with Papaya and Maui Onion
- 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
- 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.
- 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.
- 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.
- Arrange lobster medallions, onion, papaya, lettuce, and fried spaghetti; drizzle with Sesame Miso Dressing. Garnish, if desired.
- *Maui onions are from the Hawaiian island of the same name. Any sweet and mild onion can be substituted.
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