Lobster Salad with Glass Noodles and Jícama

Revu par Rédacteurs de recettes du Royaume-UniRédigé par Rédacteurs de recettes du Royaume-UniPublié à l'origine 28 janv. 2026

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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
120ml de jus de citron vert frais
1 1/2 tablespoons packed light brown sugar
1 cuillère à café de moutarde sèche
1 cuillère à café de sel
80 ml d'huile de colza
3 to 110g very thin bean thread noodles (also known as cellophane, glass, or mung bean noodles)
3 tablespoons coarsely chopped fresh basil
3 cuillères à soupe de coriandre fraîche grossièrement hachée
2 tablespoons coarsely chopped fresh mint
Sel de mer en flocons comme Maldon
below
environ 475ml )
une trancheuse à lame réglable équipée d'une lame julienne

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.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.