Lobster Salad with Glass Noodles and Jícama

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

Cumple con las directrices editorialesEst. 2 min tiempo de lectura

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Versión en audio
Agregar a fuentes preferidas en Google

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
120ml de jugo de lima fresco
1 1/2 tablespoons packed light brown sugar
1 cucharadita de mostaza seca
1 cucharadita de sal
80ml de aceite de canola
3 to 110g very thin bean thread noodles (also known as cellophane, glass, or mung bean noodles)
3 tablespoons coarsely chopped fresh basil
3 tablespoons coarsely chopped fresh coriander
2 cucharadas de menta fresca picada gruesa
Flaky sea salt such as Maldon
below
aproximadamente 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.