Rock Lobster Green Noodle Salad
|Rock lobster tails||24 Ounce, frozen (Use South African Ones)|
|Spinach egg noodles||8 Ounce (1 Package)|
|Chicken broth||2 Cup (32 tbs)|
|Lemon juice||2 Tablespoon|
|Ground black pepper||1|
|Celery stalks||2 , cut into 0.5 inch pieces|
|Cucumber||1 , sliced|
|Onion||1 Large, sliced|
|Mayonnaise||1 Cup (16 tbs)|
|Curry powder||1 Teaspoon|
Drop frozen rock lobster tails into boiling salted water.
When water reboils, cook 3 minutes.
Drain immediately; drench with cold water.
Cut away underside membrane, remove meat in one piece, and slice into medallions.
Cook and drain noodles according to package directions.
Combine noodles in a large bowl with 1 1/2 cups hot chicken broth, lemon juice and pepper to taste.
At serving time, top noodles with rock lobster medallions, celery, cucumber and onion.
Mix mayonnaise with remaining chicken broth and curry powder until smooth.
Pour over top of salad.