Thai Lobster Salad



6 to 8 servings

Recipe from

Coastal Living


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
1 (10-ounce) package fresh spinach


Remove meat from lobster claws and tail. Cut into 1-inch pieces. Set aside.

Cook noodles according to package directions.

Combine noodles, lobster, cucumber, and onion; toss gently. Add Spicy Basil Dressing, and toss. Serve on a bed of fresh spinach.

*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.

March 2001
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