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Lobster noodles
Originally a Canton dish, Eva Chin elevates these noodles with sambal and e-fu noodles.
YIELDS
5
TO
6
Ingredients
- 1 lobster, about 2lb weight
- 1 pack of yee mien or e-fu noodles
- 4 cloves of garlic, thinly sliced
- 1 bunch scallion, cut into finger size length pieces
- 8 slices of peeled ginger, size and thickness of a toonie
- 2 tablespoons sambal olek paste
- 2 stalks of lemongrass, pounded stalks, tops off
- 1/4 cup unsalted butter
- 1/2 cup parmesan, grated or shaved
- 4 tablespoons abalone sauce
- 2 tablespoons light soy sauce
- 4 tablespoons shaoxing chinese cooking wine
- 2 tablespoons sugar
- 1/2 cup cream
- 1/2 cup coconut milk
- 4 tablespoons cold water
- 4 tablespoons corn starch
- 1 tablespoon ground black pepper
- Salt, to taste
Directions
- Rinse and scrub the lobster clean, you can cut the lobster into large pieces or ask your store to cut it up for you. Cut the head off and split it in half and crack the lobster claws so the sauce can infuse into the meat.
- Bring a medium pot of water to boil and cook the Yee Mein according to the packing instructions. Make sure not to overcook the noodles. Drain and rinse in hot water just to rinse off some starch and set it aside in a big bowl.
- In a big wok or sauté pan, heat up butter and let it sizzle and brown like its foaming brown butter. add and sauté the garlic and lemongrass first in the browning butter, then add the ginger and let it sizzle with the garlic until all the aroma is released and add in the lobster. Stir vigorously and continuously until they start turning red, then add in the Shaoxing cooking wine and let that deglaze the wok or pan, and scrape all the caramelization into the reducing liquid. Once all the wine is evaporated and reduced, pour all the aromas and lobster into a bowl and set aside.
- In a small pot, combine soy sauce, abalone sauce, coconut, cream, and sugar and reduce on medium simmer until reduce by half and then fold in the cheese until just melted and switch off the pot. in the big wok or pan you used earlier, add the reduced cream, the sambal, the garlic, and ginger brown butter, the lobster, all back in the pan on medium heat.
- In a small bowl, mix the water and cornstarch together to form a slurry and add to the pan and stir the sauce nicely, so it coats the lobster then cover the wok/skillet with its lid and wait for a couple of minutes or until the lobster pieces are cooked through. make sure you don’t overcook the lobster. Remove the lid and add the scallions to the lobster. Add salt to taste if needed.
- Plate the noodles on a deep big platter, all spread out. Transfer the lobster out and pour it onto the bed of yee mein with every bit of the sauce and aromatics. Serve immediately. Enjoy!
