Lobster noodles or lobster yee mein is the quintessential extravagant Chinese banquet dish that screams luxury. This combination of succulent ginger scallion lobster and savory noodles has become a symbol of family feasts and grand celebrations.
Lobster noodles or lobster yee mein is the quintessential extravagant Chinese banquet dish that screams luxury. This combination of succulent ginger scallion lobster and savory noodles has become a symbol of family feasts and grand celebrations.
Lobster noodles, or lobster yee mein (龍蝦伊麵), is a luxurious combination of ginger scallion lobster and savory yee mein noodles that are typically served during the Lunar New Year, weddings, and large celebrations. The tender lobster pieces intertwined with the soft, aromatic noodles create the most tantalizing combination of tastes and textures. With this Chinese lobster noodles recipe, you can create this elegant and show-stopping lobster yee mein right from the comfort of your home!
This high-ticket Chinese banquet item is the perfect dish to create when you are preparing for a large celebration. These delicious ginger scallion lobster noodles will 100% wow all of your guests. If you are looking for more stir fry noodle inspiration, check out our mi xao gion (crispy noodle stir fry), yaki udon (stir-fried udon noodles), and chicken lo mein.
What is the significance of Cantonese lobster noodles?
Lobsters are known as “dragon prawns” in Cantonese which symbolize power, luck, and strength. Lobsters are also a status symbol in Chinese culture because they are an expensive protein. When lobster is cooked, it turns red which is considered a lucky color. Whereas yee mein noodles signifies longevity and good fortune. Together they are seen as good luck and are typically served at banquets and weddings.
Why You’ll Love This Recipe
There are a number of reasons why you’ll fall in love with these lobster garlic noodles. Here are the top three compelling reasons that make this lobster noodles recipe irresistible:
Decadent indulgence: lobster is considered a luxurious seafood delicacy. Pair this with an aromatic umami sauce and noodles creating an opulent and comforting dining experience.
Quick and easy: this Chinese lobster noodles recipe can be easily completed within 30 minutes!
Restaurant quality at home: impress your family and friends by creating this expensive banquet dish from the comfort of your home! These ginger scallion lobster noodles will be an instant showstopper.
Kitchen Equipment
You will need the following kitchen equipment to make this lobster noodles recipe.
Large Pot: a large pot will be needed to cook the noodles.
Mixing Bowls: you will need mixing bowls to coat the lobster and to mix the sauce.
Wok with lid: a large work with a lid or a large skillet will be ideal to fry the lobster and to cook down the sauce.
Spider Strainer: a spider strainer or large wooden slotted spoon will scoop out the fried lobster pieces.
Ingredients
You can buy all of the ingredients for this Chinese lobster recipe at your local Asian or Chinese grocery store or online.
Lobster Noodles
Noodles: This Cantonese lobster dish is traditionally made with yee mein or yi mein noodles that are fried and then dried. You can find them in the dried noodle aisle in a Chinese grocery store.
Lobster: you can use live lobsters, frozen lobsters, or frozen lobster tails. Ideally, fresh live lobsters will yield the most succulent and delicious flavor.
Cornstarch:cornstarch coats the lobster which provides a light breading for the flash fry that will seal the juices inside the lobster.
Sugar:sugar gently sweetens the salty flavors in the lobster stir fry.
Chicken bouillon powder:chicken bouillon powder is a flavor enhancer widely used in preparing Chinese dishes and stir-fries. It adds that extra comforting flavor to the lobster chow mein.
White pepper:white pepper adds extra peppery seasoning to the sauce.
Shaoxing Wine:Shaoxing wine is a type of Chinese cooking wine that adds an aromatic, complex flavoring to Cantonese lobster noodles.
Stir Fry Ingredients
Garlic: garlic is one of the main aromatics of this dish.
Ginger: adds a rich aromatic flavor.
Green Onion: adds another layer of aromatics to the Chinese lobster noodles.
Cornstarch: a cornstarch slurry will aid in thickening the ginger scallion lobster stir fry sauce.
Sesame Oil:sesame oil is a finishing ingredient that adds the last hint of toasted nuttiness.
Substitutions and Additions
This Chinese lobster recipe can be easily customized based on your preferences, I’ve listed some suggestions for substitutions and additions below.
Substitutions
Chow Mein or lo mein noodles: if you cannot find ye mein noodles, you can alternatively use chow mein or lo mein noodles.
Potato starch: instead of coating the lobster with cornstarch you can use a thin layer of potato starch instead.
Chicken broth: if you do not want to use chicken bouillon powder, you can use chicken broth instead of water.
Additions
Vegetables: if you’d like to make this a more hearty lobster stir fry, go ahead and add blanched bok choy, carrots, snow peas, bell peppers, mushrooms, etc. into the wok at the end.
How to Make Lobster Noodles
Here are the instructions on how to make Chinese lobster noodles. I recommend reading through the instructions at least once and prepping all the aromatics before you begin.
Cook the noodles. Bring a large pot of water to a boil and then boil the noodles for 2 minutes. Drain and set aside.
Prepare the lobster. For live lobsters, release the urine from the lobster by taking a chopstick and puncturing the underside of the lobster’s tail where there is an opening. The opening is near the tip of the tail. Kill the lobster by splitting the head vertically with a knife. Then trim off the legs, remove the tail, and cut off the claws. Slice the tails in half or into 2-inch pieces. Cut the claws in half. Dry with paper towels.
Coat the lobster. In a large mixing bowl, add the cornstarch, salt, and white pepper and mix until combined. Then, thinly coat the lobster meat and shake off any excess.
Mix the sauce. In a small mixing bowl, add the oyster sauce, soy sauce, sugar, chicken bouillon powder, white pepper, and Shaoxing wine.
Fry the lobster. Add 1 cup of oil to your wok or large skillet over high heat. Heat the oil until it reaches about 350–375°F. Working in batches to not crowd the pan, fry the lobster pieces for about 40-50 seconds or until the shell turns bright red and the meat turns white and opaque. Using a spider strainer, remove the lobster pieces and let any excess oil drip off. Then, remove the oil and reserve it on the side.
Stir Fry. In the same wok, add 1 tablespoon of the remaining lobster oil over medium-high heat. Saute the garlic, ginger, and white-green onions pieces until fragrant. Add the lobster back into the wok and stir fry for 30 seconds.
Add the sauce. Then add the hot water and sauce mixture and gently stir until mixed thoroughly. Cover the wok and bring the sauce to a boil, then reduce to medium heat to simmer for 4-5 minutes or until slightly reduced.
Add cornstarch slurry. In a small bowl, mix together the 2 teaspoons of cornstarch and 1 tablespoon of water until combined. Then add the cornstarch slurry to the sauce. Mix until the sauce thickens.
Finish. Add the remaining green onion pieces and cook until just wilted. Then turn off the heat, add sesame oil, and mix to combine. Pour the lobster stir fry over the noodles and enjoy!
Tips for the Best Cantonese Lobster Noodles
Drain and rinse your noodles: After boiling the noodles, immediately rinse the noodles with cold water to stop them from cooking. You can toss them with a tablespoon of sesame oil to prevent them from sticking.
Use fresh lobsters: the best-tasting Chinese lobster recipe uses fresh live lobsters. Using frozen lobsters is best for convenience but are slightly tougher and not as tender as fresh ones.
Only coat the lobster meat with cornstarch: when coating the lobster pieces, you only need to coat the portions where the lobster meat is showing and not on the shells. This will lock all the lobster juices inside when frying.
Be careful to not overcook the lobster: lobster can turn from soft and tender to tough and chewy quickly. Cook the lobster in batches to prevent overcrowding. Then, pull the lobster from the first fry immediately when you see that the shell is red and the meat is no longer translucent. You will cook the lobster again in the sauce so it is okay if you think it may be slightly under.
Taste and adjust: taste everything! Everyone has different palettes and different preferences. Taste and adjust the seasonings as needed as you go through the cooking process.
Serve immediately: serve these Chinese lobster noodles immediately for the best-tasting flavor!
Storage Instructions
You can store the lobster yee mein in an airtight container in the refrigerator for up to 3 days.
Reheat: to reheat, microwave covered until warm.
Frequently Asked Q’s & A’s
What noodles do I use?
This Cantonese lobster dish is typically made with yee mein noodles, a noodle made from egg and wheat flour that is deep-fried. These noodles may be hard to find so you can easily substitute them for chow mein or lo mein noodles.
How do I avoid overcooking the lobster?
Watch the lobster carefully when you fry it in the oil. Work in batches to prevent the lobster from overcrowding. The lobster will take less than one minute. Pull the lobster immediately when the shell turns red and the meat is no longer translucent.
Can I use frozen lobster for lobster noodles?
Yes of course! Frozen lobster is the best alternative for when you cannot find live lobster or do not want to work with a live lobster. Make sure to thaw the lobster according to the package instructions before adding it to the dish.
What kind of sauce is used for lobster noodles?
The sauce for this Chinese lobster recipe is made with oyster sauce, soy sauce, sugar, chicken bouillon powder, white pepper, and Shaoxing wine.
Lobster noodles or lobster yee mein is the quintessential extravagant Chinese banquet dish that screams luxury. This combination of succulent ginger scallion lobster and savory noodles has become a symbol of family feasts and grand celebrations.
Cook the noodles. Bring a large pot of water to a boil and then boil the noodles for 2 minutes. Drain and set aside.
Prepare the lobster. For live lobsters, release the urine from the lobster by taking a chopstick and puncturing the underside of the lobster's tail where there is an opening. The opening is near the tip of the tail. Kill the lobster by splitting the head vertically with a knife. Then trim off the legs, remove the tail, and cut off the claws. Slice the tails in half or into 2-inch pieces. Cut the claws in half. Dry with paper towels.
Coat the lobster. In a large mixing bowl, add the cornstarch, salt, and white pepper and mix until combined. Then, thinly coat the lobster meat and shake off any excess.
Mix the sauce. In a small mixing bowl, add the oyster sauce, soy sauce, sugar, chicken bouillon powder, white pepper, and Shaoxing wine.
Fry the lobster. Add 1 cup of oil to your wok or large skillet over high heat. Heat the oil until it reaches about 350–375°F. Working in batches to not crowd the pan, fry the lobster pieces for about 40-50 seconds or until the shell turns bright red and the meat turns white and opaque. Using a spider strainer, remove the lobster pieces and let any excess oil drip off. Then, remove the oil and reserve it on the side.
Stir Fry. In the same wok, add 1 tablespoon of the remaining lobster oil over medium-high heat. Saute the garlic, ginger, and white green onions pieces until fragrant about 30 seconds-1 minute. Add the lobster back into the wok and stir fry for 30 seconds.
Add the sauce. Then add the hot water and sauce mixture and gently stir until everything is mixed thoroughly. Cover the wok and bring the sauce to a boil, then reduce to medium heat to simmer for 4-5 minutes or until slightly reduced.
Add cornstarch slurry. In a small bowl, mix together the 2 teaspoons of cornstarch and 1 tablespoon of water until combined. Then add the cornstarch slurry to the sauce. Mix until the sauce thickens.
Finish. Add the remaining green onion pieces and cook until just wilted. Then turn off the heat, add sesame oil, and mix to combine. Pour the lobster stir fry over the noodles and enjoy!
Notes
Drain and rinse your noodles: After boiling the noodles, immediately rinse the noodles with cold water to stop them from cooking. You can toss them with a tablespoon of sesame oil to prevent them from sticking.
Use fresh lobsters: the best-tasting Chinese lobster recipe uses fresh live lobsters. Using frozen lobsters is best for convenience but are slightly tougher and not as tender as fresh ones.
Only coat the lobster meat with cornstarch: when coating the lobster pieces, you only need to coat the portions where the lobster meat is showing and not on the shells. This will lock all the lobster juices inside when frying.
Be careful to not overcook the lobster: lobster can turn from soft and tender to tough and chewy quickly. Cook the lobster in batches to prevent overcrowding. Then, pull the lobster from the first fry immediately when you see that the shell is red and the meat is no longer translucent. You will cook the lobster again in the sauce so it is okay if you think it may be slightly under.
Taste and adjust: taste everything! Everyone has different palettes and different preferences. Taste and adjust the seasonings as needed as you go through the cooking process.
Serve immediately: serve these Chinese lobster noodles immediately for the best-tasting flavor!
Storage Instructions: You can store the lobster yee mein in an airtight container in the refrigerator for up to 3 days.
This was the best lobster noodle dish I’ve ever made!