A little bit of lobster goes a long way in this homey but elegant noodle dish, which will add a touch of sophistication to any brunch table. Inspired by the cooking of Singapore, where noodles are eaten for breakfast, lunch, and dinner, the dish is satisfying without being overly filling. Lobster is too good and too expensive to throw away any edible morsel, so use every last piece of lobster meat for this light salad. Pieces that are too small to grill, such as the meat in the tail flippers, can be tossed in with the noodles before serving.
2 tsp. sesame seeds
2 garlic cloves chopped
1 tsp. toasted sesame oil
Juice of 2 limes
2 Thai Chiles seeds and ribs removed chopped
2 scallions white and light green parts chopped
2 tbsp. chopped basil leaves
2 tbsp. chopped cilantro
2 ounces glass noodles
2 tsp. salt
Two 1 1/2 pound lobsters
1 cup cubed watermelon (1/2 inch cubes)
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.
2. 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.
3. 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.
4. 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.
5. 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.