ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Thai Lobster Salad

Yield 6 to 8 servings

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

How to Make It

  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.