Thai-Style Lobster and Herb Salad with Snap Peas and Salted Cucumber
Thai-Style Lobster and Herb Salad with Snap Peas and Salted Cucumber might be just the main course you are searching for. This recipe makes 2 servings with 368 calories, 22g of protein, and 12g of fat each. For $5.89 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. 144 people have made this recipe and would make it again. Head to the store and pick up basil leaves, cucumber, fish sauce, and a few other things to make it today. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes roughly 15 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is super. Similar recipes are Thai-Style Broiled Eggplant and Snap Peas with Coconut-Peanut Sauce, Snap Peas With Cucumber And Ginger, and thai shrimp curry with snap peas.
Servings: 2
Ingredients:
1/4 cup roughly chopped fresh Thai or sweet basil leaves
1/4 cup palm or brown sugar
2 red Thai bird chilies, finely sliced
1 small cucumber, seeded and cut into 1/2-inch cubes
1 tablespoon small dried shrimp, roughly chopped if larger than 1/8-inch (see note above)
2 tablespoons fish sauce
1/4 cup roughly chopped fresh cilantro leaves
2 medium cloves garlic, finely minced (about 2 teaspoons)
Kosher salt
1/4 cup freshly squeezed juice from 3 to 4 limes
4 to 5 ounces picked lobster meat from 1 whole steamed lobster (about 1 1/2 pounds live)
3 tablespoons toasted pine nuts
1 small shallot, thinly sliced
4 ounces snap peas, cut on a sharp bias into 1/2-inch pieces
Equipment:
sieve
colander
bowl
pot
paper towels
whisk
Cooking instruction summary:
Procedures 1 Cut lobster meat into rough 1/2-inch chunks. Refrigerate until ready to use. Toss cucumber with 1/2 teaspoon kosher salt and place in a fine mesh strainer or colander set over a bowl to drain. 2 Bring a large pot of salted water to a boil. Blanch the snap peas until they are bright green but still very crunchy, about 1 minute. Remove from pot with a fine mesh strainer or metal spider and run under cold water until well chilled. Dry on paper towels and add to a large bowl. Rinse cucumbers, dry well, and add to bowl. 3 Combine chilies, garlic, sugar, fish sauce, and lime juice in a medium bowl and whisk until sugar is dissolved. 4 Add lobster, basil, cilantro, shallots, dried shrimp, and pine nuts to bowl with cucumbers and snap peas. Add half of dressing and toss to coat. Taste salad and season with more dressing as desired. Serve immediately.
Step by step:
1. 1
2. Cut lobster meat into rough 1/2-inch chunks. Refrigerate until ready to use. Toss cucumber with 1/2 teaspoon kosher salt and place in a fine mesh strainer or colander set over a bowl to drain.
3. 2
4. Bring a large pot of salted water to a boil. Blanch the snap peas until they are bright green but still very crunchy, about 1 minute.
5. Remove from pot with a fine mesh strainer or metal spider and run under cold water until well chilled. Dry on paper towels and add to a large bowl. Rinse cucumbers, dry well, and add to bowl.
6. 3
7. Combine chilies, garlic, sugar, fish sauce, and lime juice in a medium bowl and whisk until sugar is dissolved.
8. 4
9. Add lobster, basil, cilantro, shallots, dried shrimp, and pine nuts to bowl with cucumbers and snap peas.
10. Add half of dressing and toss to coat. Taste salad and season with more dressing as desired.
11. Serve immediately.
Nutrition Information:
covered percent of daily need
