Lobster Salad with Papaya and Maui Onion |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 (4-ounce) lobster tails, steamed |
2 large maui onions, thinly sliced |
1 teaspoon canola oil |
1 teaspoon brown sugar |
2 teaspoons rice vinegar |
1/4 cup fresh orange juice |
vegetable oil |
30 strands uncooked spaghetti |
1 papaya, peeled and sliced |
1 head red leaf lettuce |
sesame miso dressing |
garnishes: lobster tails, fresh chives |
Directions:
1. Cut shell of lobster tails lengthwise on the underside, using kitchen shears. Pry open tail segments; remove meat, reserving tails to use for garnish. Slice meat in 1/2-inch medallions. Cover and chill.
2. Sauté onion in hot canola oil in a large skillet over medium-high heat 10 to 15 minutes or until tender. Stir in brown sugar, rice vinegar, and orange juice. Cover and chill.
3. Pour vegetable oil to a depth of 2 inches into a Dutch oven; heat to 375°. Deep-fry spaghetti, a few strands at a time, for 10 seconds or until golden. Drain on paper towels.
4. Arrange lobster medallions, onion, papaya, lettuce, and fried spaghetti; drizzle with Sesame Miso Dressing. Garnish, if desired.
5. *Maui onions are from the Hawaiian island of the same name. Any sweet and mild onion can be substituted.
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