Name: Coconut lobster with herbed noodle salad
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 2 (2.5kg) cooked large lobsters; 100 gram dried thin rice stick noodles; 2/3 cup fresh coriander leaves, loosely packed; 2/3 cup fresh mint leaves, loosely packed; Chilli coconut dressing; 200 millilitre coconut cream; 1 tablespoon hot chilli sauce; 1 tablespoon lime juice; 2 teaspoon fish sauce; 2 fresh kaffir lime leaves, torn

Coconut lobster with herbed noodle salad

If you're not a fan of coriander, try thai basil; it has a strong basil flavour and is an almost indispensible ingredient in Thai cooking. It is also said to bring good fortune.

Serves 6

Cook

25M

Ingredients

2 (2.5kg) cooked large lobsters

100 gram dried thin rice stick noodles

2/3 cup fresh coriander leaves, loosely packed

2/3 cup fresh mint leaves, loosely packed

Chilli coconut dressing

200 millilitre coconut cream

1 tablespoon hot chilli sauce

1 tablespoon lime juice

2 teaspoon fish sauce

2 fresh kaffir lime leaves, torn

Method

1.Make chilli coconut dressing. Combine ingredients in small saucepan; bring to the boil. Reduce heat, simmer, uncovered, 2 minutes. Strain dressing into medium heatproof bowl, discard solids. Cool 20 minutes.

2.Meanwhile, discard heads from lobsters. Using scissors, cut away soft shell from under lobster tails, then pull away hard shells. Cut lobster flesh into 1cm slices, combine with dressing.

3.Place noodles in medium heatproof bowl, cover with boiling water, stand until tender, drain. Rinse under cold water, drain.

4.Divide noodles among serving plates, top with lobster mixture, sprinkle with combined remaining ingredients.