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Thai Lobster Salad

  • 6servings

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates
VitaminsA, B1, B2, C, E, P
MineralsFluorine, Manganese, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 (5-pound) lobster or 2 (2- to 2 1/2-pound) lobsters, cooked

  2. 1 (8-ounce) package thin rice noodles

  3. 1 English cucumber, cut in half lengthwise and thinly sliced

  4. 1 small red onion, thinly sliced

  5. Spicy Basil Dressing

  6. 1 (10-ounce) package fresh spinach

Instructions Jump to Ingredients ↑

  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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