Lobster 🦞 right choice

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Lobster

• Lobster: 2 whole lobsters (about 1-1.5 lbs each), cleaned and cut into 2-inch pieces

• Noodles: 1 lb Yee Mein (dried egg noodles) or thin egg noodles

• Aromatics: 2-inch piece of ginger (sliced), 4-5 scallions (cut into 2-inch pieces), 4-5 garlic cloves (minced)

• Sauce: 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp sugar, 1/2 tsp white pepper, 1 tbsp Shaoxing wine, 1 cup chicken broth, 1 tsp sesame oil

• Other: Cornstarch (for coating), vegetable oil 

Instructions

1. Prepare the Noodles: Boil the noodles according to package instructions. Drain and rinse with cold water to stop cooking. Set aside.

2. Prepare the Lobster: Use kitchen shears to cut the lobster shell, then cut the body into 2-inch pieces, keeping the shell on. Lightly coat the meaty parts with cornstarch.

3. Flash-Fry Lobster: Heat 2-3 inches of oil in a wok to 350°F-375°F. Fry the lobster pieces for 45 seconds to 1 minute until shells are bright red and meat is 80% cooked. Remove and drain.

4. Sauté Aromatics: Clean the wok, heat 1 tbsp oil, and stir-fry ginger, garlic, and the white parts of the scallions until fragrant (about 30 seconds).

5. Cook the Dish: Add the fried lobster back to the wok. Stir in the sauce mixture (oyster sauce, soy sauce, sugar, pepper, wine, broth). Cover and simmer for 2-3 minutes.

6. Combine and Serve: Add the cooked noodles and the green parts of the scallions to the wok. Toss everything together for 1-2 minutes until the noodles are well-coated and heated through. Add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) to thicken the sauce if necessary.