Ingredients
- 2 teaspoons sesame seeds
- 2 garlic cloves chopped
- 1 teaspoon toasted sesame oil
- Juice of 2 limes
- 2 Thai Chiles seeds and ribs removed chopped
- 2 scallions white and light green parts chopped
- 2 tablespoons chopped basil leaves
- 2 tablespoons chopped cilantro
- 2 ounces glass noodles
- 2 teaspoons salt
- Two 1 1/2 pound lobsters
- 1 cup cubed watermelon (1/2 inch cubes)
Preparation
Step 1
To make the vinaigrette, toast the sesame seeds in a small saute pan over low heat. When the sesame seeds are golden and fragrant, add the garlic, sesame oil, and 2 tablespoons of the olive oil and saute until the garlic is golden, about 4 minutes. Transfer to a blender and add the lime juice, chiles, scallions, basil, cilantro, and the remaining 2 tablespoons olive oil and puree until smooth. Set aside, reserving 3 tablespoons of the vinaigrette.
Bring 2 quarts water to a boil. Place the noodles in a large bowl and pour the boiling water over the noodles. Let sit for 10 minutes, then strain.
Fill a large pot with water and add 1 teaspoon of the salt. Bring to a boil. Add the lobsters and simmer until the shells turn bright red, 3 to 4 minutes. Remove from the water. Cut the tails in half lengthwise and remove the lobster meat from the shells. Toss the meat with all but the reserved vinaigrette. Let sit for 10 minutes.
Heat a pan grill over high heat. Place the lobster meat on the grill and grill for 2 minutes on each side. Remove from the heat.
In a large bowl, toss the noodles with the watermelon, the remaining 1 teaspoon salt, and the reserved 3 tablespoons vinaigrette. Top with the lobster and serve.