Cookbook Author and Cooking contributor for The New York Times, Colu Henry, created a special recipe using our Real Good Fish lobster. In her words, "This might be the best pasta I've made in a very long time. In fact, it is."
This cellophane-noodle salad, with creamy avocados, crunchy peanuts and a chile-honey dressing, is an excellent showcase for spiny lobsters. Also known as rock lobsters, they are sweet but can be slightly dense.