Lobster Noodles Recipe

This classic dish, often inspired by Cantonese "Ginger and Scallion Lobster," is a showstopper.¹ The key is using the lobster shells to flavor the sauce, which then coats the noodles in a rich, savory glaze.

Ginger and Scallion Lobster Noodles

• Prep time: 20 minutes

• Cook time: 15 minutes

• Servings: 2

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Ingredients

Category	Items
Main	2 small lobster tails (chopped into chunks) or 1 whole lobster
Noodles	10 oz Fresh egg noodles (lo mein or yee mein)
Aromatics	3-inch piece of ginger (sliced), 6 stalks scallion (cut into 2-inch pieces)
Coating	½ cup Cornstarch (to dust the lobster)
Liquid Sauce	1 cup Chicken broth, 1 tbsp Soy sauce, 1 tbsp Shaoxing wine, ½ tsp Sugar
Thickener	1 tbsp Cornstarch mixed with 2 tbsp water (slurry)

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Instructions

1. Prep the Lobster: Chop the lobster (with shell on) into bite-sized chunks. Pat them dry with a paper towel and toss them in a bowl with cornstarch until lightly coated.

2. Flash Fry: Heat a generous amount of oil in a wok or large skillet over high heat. Fry the lobster pieces for about 2–3 minutes until the shells are bright red and the meat is just cooked. Remove and set aside.

3. Prepare the Noodles: Boil your egg noodles according to package instructions (usually 2–3 minutes). Drain and set aside.

4. Sauté Aromatics: Drain most of the oil from the wok, leaving about 2 tablespoons. Add the ginger slices and the white parts of the scallions. Stir-fry until fragrant and slightly browned.

5. Build the Sauce: Pour in the chicken broth, soy sauce, Shaoxing wine, and sugar. Bring to a simmer.

6. Combine: Add the lobster back into the pan. Toss for 1 minute so the shells infuse the broth. Stir in the cornstarch slurry to thicken the sauce until it's glossy.

7. Final Toss: Add the cooked noodles and the green parts of the scallions. Toss everything vigorously over high heat for 1–2 minutes until the noodles have absorbed most of the sauce.

Pro Tip: Using "Yee Mein" (Cantonese braised noodles) is traditional because their porous texture acts like a sponge for the lobster juices.

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