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.

  • 25 mins cooking
  • Serves 6
  • Print


Coconut lobster with herbed noodle salad
  • 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
  • 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.


Prawn or crab meat can be used instead of lobster.

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