Food & Cooking Recipes Ingredients Seafood Recipes Lobster and Soba Noodle Salad 3.2 (13) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 2, 2018 Print Rate It Share Share Tweet Pin Email Servings: 6 Ingredients 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 ½ cups) 1 red bell pepper, julienned (about 1 cup) 3 scallions, julienned (½ cup) 1 cup Sesame Soy Dressing 6 sprigs fresh mint, picked 6 sprigs fresh cilantro, picked Directions 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. 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. Add lobster, cucumber, red pepper, scallions, dressing, sesame seeds, and herbs. Toss gently to combine. Rate it Print