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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!
How Many Calories per Serving?
This recipe is only 244 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
5 Secrets to 20 Min Dinners
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Lobster Yee Mein (Lobster Noodles)
Lobster Yee Mein (Lobster Noodles) recipe and pictures. Lobster Yee Mein is a celebrated Chinese recipe that is great for Chinese dinners and banquet.
Ingredients
- 1 lobster, about 2.5 - 3 lbs. (1 kg - 1.5 kg)
- 4 oz. (113 g) yee mien 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 (5 cm)
- 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
Instructions
- 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.
Nutrition Information
Yield
4Serving Size
4 peopleAmount Per Serving Calories 244Total Fat 11gUnsaturated Fat 0gCholesterol 40mgSodium 639mgCarbohydrates 25gSugar 1gProtein 10g
Melissa Noble
My 11 year old requested for lobster noodles so I followed this recipe and he loved it! Thank you!
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.
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.