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Lobster Yee Mein (Lobster Noodles) Recipe http://rasamalaysia.com/lobster-yee-mein-lobster-noodles-recipe/
December 21st, 2008 24 Comments

Lobster Yee Mein (Lobster Noodles) Recipe

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Lobster Yee Mein Recipe (Lobster Noodles with Ginger and Scallions)

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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24 comments... read them below or add one

  1. Passionate Eater says:

    I will definitely try out your recipe Rasa Malaysia! Welcome back, and have a wonderful holiday season!

  2. Cynthia says:

    I have to come and visit you because you seem to live in a seafood mecca :)

    Happy Holidays!

  3. Marc @ NoRecipes says:

    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!

  4. Anonymous says:

    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

  5. ck lam says:

    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.

  6. Court says:

    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.

  7. syrie says:

    Bee this picture is making me crazy. I want to eat my screen! Loosk fabulous. Happy Holidays!

  8. rpm says:

    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

  9. "Joe" who is constantly craving says:

    omg..thats so darn cheap..by the time they fly to malaysia..this cheap buggers costs almost ten fold..!

  10. Maya says:

    It may not have the breath of wok but looks fabulous just the same!

  11. Salt N Turmeric says:

    Yee mein is my fav type of noodle and that lobster yee mein is just too sinful to pass!

  12. Campusfork says:

    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.

  13. Charles says:

    Your food pictures look amazing! I’d love to know how your setup is when picturing your food.

    Charles
    http://pampanguenacafe.wordpress.com

  14. gaga says:

    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.

  15. Tricia says:

    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!

  16. Pingback:Shrimp Dumplings (Har Gow) - My guest post on Rasa Malaysia! | FriedWontons4u

  17. Michael says:

    Gave your recipe a go tonight. Overall I rated it a success.

    For a 1.6kg lobster we went with two lots of sauce, but I think we could even increase that to 4 lots as we generally buy our lobsters cooked. We also added garlic.

    Thanks for the recipe!

  18. Barbara says:

    I tried it! It works and is very yummy. Thanks for sharing!

  19. A Man says:

    Hi Bee,

    I went out looking for a special recipe for my birthday and found your Lobster Noodles. This looks tasty. It’s simpler than some I’ve seen, too. Thanks!

  20. Chef John says:

    I wish that people would reserve comments for dishes that they have tried as that makes them useful. All of the comments about “looks yummy,” “gonna try it one day,” “I can taste it from here,” do not help those of us looking for useful critiques.

  21. Monty says:

    Totally love this recipe. I added another lobster, but didn’t need to. This was as good as any I have had in the San Francisco Bay area.

  22. Pat says:

    I think the creamy lobster noodle dish I normally have at Chinese Weddings/events has a the sauce made with evaporated milk, butter, garlic powder, and onion.

    1. Cut up Lobster making sure you retain all the “juices” that come out. This “juice” becomes jelly like egg once cooked. remember keep the tomalley/aka green stuff!)
    2. Parboil yee mein or shrimp roe noodles(虾子面) and drain.
    3. Heat Wok (or equivalent) with a bit of oil.
    4. (optional) dust lobster with flour so it has that “skin” on it.
    5. Cook lobster. (water may be added to help cooking process)
    6. Remove lobster pieces.(I leave the guts, juices, “head”/thorax in the wok inside)
    7. Add garlic powder, onions, evaporated milk, and butter to wok and mix. (cornstarch or flour may be added to thicken sauce)
    8. Add parboiled noodles to sauce in wok and finish cooking.
    9. Plating: Place noodles in the center of dish, and arrange lobster pieces on top/around it accordingly.

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