(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!
Rate the Recipe:
Based on 7 Review(s)
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Monty
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.
Pat
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.
Linh Ng
I got some lobster tails and were not sure what to do. Then I came across this recipe & tried it out tonight. It was sooo delicious. My husband loved it very much. I didn’t put the whole water portion though, perhaps only half of it. Also I used tapioca starch instead of corn starch. Thank you very much for sharing this recipe.
Rasa Malaysia
Thanks for trying my recipe.
Melissa Noble
My 11 year old requested for lobster noodles so I followed this recipe and he loved it! Thank you!