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Lobster and Soba Noodle Salad

  • Servings: 6

Source: Martha Stewart Living, April 2003


  • 1 tablespoon sesame seeds, lightly toasted
  • 6 ounces soba noodles
  • 1 tablespoon vegetable oil
  • 12 ounces steamed lobster meat, sliced into medallions (2 spiny lobster tails)
  • 4 ounces cucumber, seeded and julienned (about 1 1/2 cups)
  • 1 red bell pepper, julienned (about 1 cup)
  • 3 scallions, julienned (1/2 cup)
  • 1 cup Sesame Soy Dressing
  • 6 sprigs fresh mint, picked
  • 6 sprigs fresh cilantro, picked


  1. Place the sesame seeds in a small skillet over medium heat, and toast until fragrant and golden, about 1 minute. Transfer to a small bowl; set aside.

  2. Prepare an ice water bath; set aside. Bring a large pot of water to a boil. Add soba noodles, and cook until al dente according to package directions. Drain, and transfer to ice bath. Drain again, and place in a medium bowl. Drizzle with oil, tossing to lightly coat.

  3. Add lobster, cucumber, red pepper, scallions, dressing, sesame seeds, and herbs. Toss gently to combine.

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