Asian Sesame Lobster Salad Recipes

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ASIAN LOBSTER SALAD RECIPE



Asian Lobster Salad Recipe image

Provided by á-174942

Number Of Ingredients 13

SALAD:
3/4 pound cooked lobster meat
2 cups thinly-sliced Chinese cabbage
1/2 thinly-sliced red pepper
4 green onions thinly sliced
1 tablespoon toasted sesame seeds
DRESSING:
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 tablespoon vegetable oil
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
1/2 packet sugar substitute

Steps:

  • Cut lobster meat into 1-inch pieces. Mix with cabbage, pepper, scallions, and sesame seeds. In a small bowl, whisk together vinegar, soy sauce, vegetable and sesame oil, ginger, and sugar substitute. Pour dressing over salad. Toss gently to coat. This recipe yields 2 servings. Carbohydrates: 10.5 grams Net Carbs: 8.5 grams Fiber: 2 grams Protein: 38 grams Fat: 12.5 grams Calories: 309

ASIAN SESAME LOBSTER SALAD



Asian Sesame Lobster Salad image

This recipe can be prepared in 45 minutes or less.

Number Of Ingredients 12

6 tablespoons rice vinegar (not seasoned)
1/4 cup soy sauce
2 tablespoons superfine granulated sugar
2 teaspoons Asian sesame oil
2 teaspoons minced peeled fresh gingerroot
1 pound cooked lobster meat or shelled cooked shrimp
1 pound sugar snap peas or snow peas
1/2 medium head Napa cabbage (about 1 pound)
1/2 medium jícama (about 1/2 pound)
4 medium carrots
4 scallions
4 teaspoons sesame seeds

Steps:

  • In a small bowl whisk together all dressing ingredients. Dressing may be made 1 day ahead and chilled, covered.
  • Cut lobster meat or shrimp into bite-size pieces. Trim peas and diagonally cut into 1/4-inch slices. Cut cabbage, jícama, and carrots into thin julienne strips. Diagonally cut scallion greens into thin slices, reserving white parts for another use. Lobster or shrimp and vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered.
  • In a dry small heavy skillet toast sesame seeds over moderate heat, stirring, until golden, 1 to 2 minutes, and transfer to a small bowl to cool.
  • Just before serving, in a large bowl toss lobster or shrimp, peas, cabbage, jícama, and carrots with dressing and sprinkle with scallions and sesame seeds.

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