Thai-Style Lobster and Herb Salad with Snap Peas and Salted Cucumber Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated April 06, 2021
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J. Kenji Lopez-Alt

Note: Dried shrimp can be found in most Chinese or SouthEast Asian grocers.

Recipe Details

Thai-Style Lobster and Herb Salad with Snap Peas and Salted Cucumber Recipe

Active 15 mins
Total 15 mins
Serves 2 servings
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Ingredients

  • 4 to 5 ounces picked lobster meat from 1 whole steamed lobster (about 1 1/2 pounds live)

  • 1 small cucumber, seeded and cut into 1/2-inch cubes

  • Kosher salt

  • 4 ounces snap peas, cut on a sharp bias into 1/2-inch pieces

  • 2 red Thai bird chiles, finely sliced

  • 2 medium cloves garlic, finely minced (about 2 teaspoons)

  • 1/4 cup palm or brown sugar

  • 2 tablespoons fish sauce

  • 1/4 cup freshly squeezed juice from 3 to 4 limes

  • 1/4 cup roughly chopped fresh Thai or sweet basil leaves

  • 1/4 cup roughly chopped fresh cilantro leaves

  • 1 small shallot, thinly sliced

  • 1 tablespoon small dried shrimp, roughly chopped if larger than 1/8-inch (see note)

  • 3 tablespoons toasted pine nuts

Directions

  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.

This Recipe Appears In

Nutrition Facts (per serving)
286Calories
10gFat
31gCarbs
21gProtein
×
Nutrition Facts
Servings: 2
Amount per serving
Calories286
% Daily Value*
Total Fat 10g13%
Saturated Fat 1g5%
Cholesterol 56mg19%
Sodium 1079mg47%
Total Carbohydrate 31g11%
Dietary Fiber 4g15%
Total Sugars 18g
Protein 21g
Vitamin C 46mg231%
Calcium 129mg10%
Iron 4mg21%
Potassium 675mg14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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