(Chinese recipes, prepare authentic Chinese food now!)
Recently, my neighborhood Asian grocery store had a lobster sale. At $6.99/lb, it was a steal that I couldn’t pass up, so I got myself a 3-lb Boston lobster.
When it comes to lobsters, there aren’t that many recipes that I know of. (Previously, I had stir-fried and baked lobster with cheese and butter and also a mango and lobster salad.) In my opinion, lobster is one of those ingredients that is very delicious but not very versatile…
In the Chinese restaurants in the United States, lobsters are often served with Yee Mein (or “E-Fu” noodles). First, the lobster is stir-fried with ginger and scallion, and then poured over a bed of boiled Yee Mein. Lobster Yee Mein is a celebrated dish that graces wedding dinners, birthday banquets or casual dining. And that was exactly what I made.
The lobster yee mein was very yummy and the taste was close to restaurant quality, but it lacked wok hei (the “breath of wok“). Cooking a big lobster at home was challenging–the wok could hardly contain the giant claws, but I managed.
This coming holidays, why don’t you try out my lobster noodles recipe?
Enjoy!
Ingredients:
1 lobster (about 2.5 - 3 lbs)
4 oz. Yee Mein or E-Fu Noodles
1 1/2 cup water + 1 tablespoon corn starch (use more corn starch if you like thicker sauce)
2 stalks scallions (cut into 2-inch length)
10-12 slices peeled ginger
3 tablespoons cooking oil
Extra cooking oil for frying
Sauce:
2 tablespoons oyster sauce
1 tablespoon soy sauce
1/8 teaspoon white pepper powder
1 1/2 teaspoons sugar
1/2 teaspoon sesame oil
1 tablespoon Shaoxing wine
Salt to taste
Method:
Clean the lobster and chop into pieces. (I always ask the store to chop it up for me). Lightly crack the lobster claws in advance. Blot the lobster dry with paper towels.
Heat up a pot of boiling water and boil the Yee Mein according to the packing instructions. Make sure not to over boil the Yee Mein. Drain and set aside on a big plate/bowl.
In a big wok or deep skillet, heat up 3 tablespoons of cooking oil. Stir-fry the ginger until aromatic and drop in the lobster. Stir continuously until they start turning red, then add in the sauce, follow by the water. Continue to stir and coat the sauce nicely, then cover the wok/skillet with its lid and wait for a couple minutes or until the lobster pieces are cooked through. (Do not over cook the lobter as it will turn rubbery in texture!)
Remove the lid and add the chopped scallions into the lobster. Add salt to taste if needed. Transfer the lobster out and pour onto the bed of yee mein. Serve immediately.
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{ 15 comments… read them below or add one }
I will definitely try out your recipe Rasa Malaysia! Welcome back, and have a wonderful holiday season!
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I have to come and visit you because you seem to live in a seafood mecca :)
Happy Holidays!
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That looks delicious. I just saw a place in chinatown with $4.99 lobsters (yes for the whole thing). Seeing this, I wish I’d picked some up!
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Wow, this lobster noodles look absolutely delish and the recipe looks like it’s something I can handle. Thanks for the good idea.
~ Kitchen Mom
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This Lobster Yee Mein recipe would come in handy for the Chinese New Year celebration which is just a few weeks away.
Sure makes an impressive yummy dish for the family. Thanks for sharing.
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Oh the praries! We never seem to have lobster sales (or any type of good seafood sales for that matter). I wish I was not land locked. In the mean time I will look and drool from afar.
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Bee this picture is making me crazy. I want to eat my screen! Loosk fabulous. Happy Holidays!
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Looks really gooooood…thanks!!! I don’t have a lobster recipe to share but maybe you’d like to try my Lime Chipotle Grilled Chicken recipe at momgateway.blogspot.com
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omg..thats so darn cheap..by the time they fly to malaysia..this cheap buggers costs almost ten fold..!
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It may not have the breath of wok but looks fabulous just the same!
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Yee mein is my fav type of noodle and that lobster yee mein is just too sinful to pass!
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Great photos.
There are very few great lobster dishes in the Asian cuisine since we desire the ingredient itself to play center stage.
Sea sweat meat.
Great photo and keep writing!!
Out here in San Francisco, very few restaurants make great lobster dishes. Lobster E Mein at many Chinese restaurants actually uses ladles of oil.
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Your food pictures look amazing! I’d love to know how your setup is when picturing your food.
Charles
http://pampanguenacafe.wordpress.com
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I love lobster yee mein. I haven’t had it in ages though. It’s great that you got a good deal on the lobsters. I heard that because of the economy, the prices have fell. I’ll have to keep my eyes out too.
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Hi Bee,
Just picked up some lobsters at my local Chinese Market … $5.99 lb!!! Can’t wait to try your recipe out!!! Looks amazing!!!
Thanks!
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