Lobster Salad With Papaya And Maui Onion

• 6 (4-ounce) lobster tails, steamed
• 2 large Maui onions, thinly sliced*
• 1 teaspoon canola oil
• 1 teaspoon brown sugar
• 2 teaspoons rice vinegar
• 1/4 cup fresh orange juice
• Vegetable oil
• 30 strands uncooked spaghetti
• 1 papaya, peeled and sliced
• 1 head red leaf lettuce
• Garnishes: lobster tails, fresh chives

1. Cut shell of lobster tails lengthwise on the underside, using kitchen shears. Pry open tail segments; remove meat, reserving tails to use for garnish. Slice meat in 1/2-inch medallions. Cover and chill.
2. Saute onion in hot canola oil in a large skillet over medium-high heat 10 to 15 minutes or until tender. Stir in brown sugar, rice vinegar, and orange juice. Cover and chill.
3. Pour vegetable oil to a depth of 2 inches into a Dutch oven; heat to 375u0b0. Deep-fry spaghetti, a few strands at a time, for 10 seconds or until golden. Drain on paper towels.
4. Arrange lobster medallions, onion, papaya, lettuce, and fried spaghetti; drizzle with Sesame Miso Dressing. Garnish, if desired.
5. *Maui onions are from the Hawaiian island of the same name. Any sweet and mild onion can be substituted.

lobster, onions, canola oil, brown sugar, rice vinegar, orange juice, vegetable oil, spaghetti, papaya, red leaf, lobster

Taken from www.myrecipes.com/recipe/lobster-salad-with-papaya-maui-onion (may not work)