Lobster Salad with Glass Noodles and Jícama

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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This vibrant lobster salad with glass noodles and jícama is a sophisticated high-protein dish that makes a spectacular centrepiece for a summer lunch. The recipe pairs the natural sweetness of tender lobster meat with the refreshing, apple-like crunch of julienned jícama. A zesty lime and herb dressing, spiked with dry mustard and fresh mint, provides a bright, citrusy lift that cuts through the richness of the seafood for a perfectly balanced flavour profile.

Great as a light main or a refined starter, this dish is naturally low in fat and gluten-free, thanks to the use of delicate bean thread noodles. While preparing fresh lobster might seem an indulgence, the method is straightforward and ensures the best possible texture. Serve this salad chilled on a warm afternoon, perhaps with a glass of crisp white wine, to enjoy a nutritious yet deeply satisfying homemade meal.

Ingredients for Lobster Salad with Glass Noodles and Jícama

5 (1 1/4- to 1 1/2-lb) live lobsters or 1 3/4 to 900g cooked lobster meat
120 मिली ताजा नींबू का रस
1 1/2 tablespoons packed light brown sugar
1 चम्मच सूखी सरसों
1 चम्मच नमक
80ml canola oil
3 to 110g very thin bean thread noodles (also known as cellophane, glass, or mung bean noodles)
3 tablespoons coarsely chopped fresh basil
3 बड़े चम्मच मोटा कटा हुआ ताज़ा धनिया
2 tablespoons coarsely chopped fresh mint
Flaky sea salt such as Maldon
below
about 475ml )
an adjustable-blade slicer fitted with julienne blade

How to make Lobster Salad with Glass Noodles and Jícama

Plunge 2 lobsters headfirst into a 10- to 12-quart pot of boiling salted water (see Tips, page 129) and cook, covered, 6 minutes for 575g lobsters or 7 minutes for 675g lobsters, from time lobsters enter water. Transfer with tongs to sink to drain. Return water to a boil and cook remaining lobsters in 2 batches in same manner.

When lobsters are cool enough to handle, remove meat from tail and claws. Discard tomalley, any roe, and shells, then scrape off any coagulated white albumin from meat with point of a small knife. Cut meat into 3/4-inch pieces and chill, covered, at least 1 hour.

Blend lime juice, brown sugar, mustard, and salt in a blender until combined. With motor running, add oil in a slow, steady stream and blend until dressing is emulsified. Chill, covered, until ready to use.

Soak noodles in cold water until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with kitchen shears.

Cook noodles in a 4-quart pot of boiling salted water, stirring occasionally, until just tender, about 2 minutes. Drain noodles well and rinse under cold water until cool, then drain well again.

Stir together lobster, herbs, and 90ml dressing.

Toss together noodles, jicama, remaining dressing, and table salt to taste, then divide among 6 plates and top each serving with a mound of lobster salad. Sprinkle with sea salt and serve immediately.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.