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My Most Popular Chinese Recipes ❤️
Tips, tricks, and recipes for perfect Chinese dishes
FREE EMAIL BONUS:
My Most Popular Chinese Recipes ❤️
Tips, tricks, and recipes for Chinese dishes
Lobster Noodles
Chinese lobster noodles, or lobster yee mein, is a delicious dish with stir-fried or braised lobster meat served atop a bed of chewy boiled yee mein noodles. The lobster is often cooked with ginger and scallions, and sometimes other ingredients like garlic or onions.
The noodles soak up the rich flavors of the lobster and the savory sauce, creating a dish that’s both flavorful and satisfying. It’s a popular choice in Chinese seafood restaurants and is often served at special occasions, wedding banquets, or birthday celebrations at Chinse/Cantonese restaurants in the United States.
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
What is Yee Mein?
Yee mein, sometimes called E-Fu mein, is a type of Chinese egg noodle. It’s commonly used in Cantonese cuisine and is known for its slightly chewy texture and ability to absorb flavors well from sauces and broths. Yee mein noodles are often stir-fried with various meats, seafood, and vegetables. They’re a versatile ingredient and popular in dishes like Lobster Yee Mein or Claypot Yee Mein.
What Goes in Lobster Yee Mein
The key ingredients for this yee mein lobster recipe are as follows:
- Lobster
- Yee Mein noodles
- Ginger
- Scallion
- Oyster Sauce
- Sesame Oil
- Soy Sauce
In conclusion, homemade lobster yee mein is just awesome! It’s all about bringing together the delicious taste of lobster with the tasty yee mein noodles. With simple ingredients like ginger, scallions, and a flavorful brown sauce, you can make a gourmet dish right at home.
Whether you’re cooking for your loved ones or marking a special occasion, homemade lobster yee mein promises to impress with its amazing flavor and enticing aroma, all without the hefty price tag of dining out at seafood restaurants.
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.
I hope you enjoy this post as much as I do. If you try my recipe, please share your photo in the Comments section and consider giving it a 5-star rating. I can’t wait to see your creations! Want more easy and delicious recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for new updates.
Lobster Yee Mein (Lobster Noodles)
Ingredients
- 1 lobster (about 2.5-3 lbs. or 1 kg – 1.5 kg)
- 4 oz (125g) yee mien or e-fu noodles
- 1 1/2 cup water
- 1 tbsp corn starch (use more corn starch if you like thicker sauce)
- 2 stalks scallions, cut into 2-inch (5-cm) 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
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 of minutes, or until the lobster pieces are cooked through. (Do not overcook the lobster 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.
My 11 year old requested for lobster noodles so I followed this recipe and he loved it! Thank you!
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.
Thanks for trying my recipe.
Hi Linh, I’m Sean from Sydney Australia. I loved the dish !!! I’m just wondering if you know anything about a dish I’m trying to replicate. It’s served in the best Chinese restaurants here in Sydney & is super expensive. It is called “garlic butter lobster on e fu noodles” I assumed it was just a garlic butter sauce but the flavours & texture are so creamy I think there must be more to it. I cannot find a recipe for it anywhere. Like your recipe, all I can find is deviations to ginger & shallot recipes. The restaurants here serve 3 styles, garlic butter, ginger & shallot or salt & pepper lobster. I just can’t find the authentic garlic butter one to replicate the sauce. Everyone I take to the restaurants absolutely loves it & I often say it’s the best food you can ever taste. Wondering if you know of this & could share if you do.
Thanks
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.