Lobster Noodles (Lobster Yee Mein)

Looking down at a plate of lobster noodles on a serving platter.

Lobster Noodles (Lobster Yee Mein)

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.

Course Lunch & Dinner Recipes, Main Course

Cuisine Chinese

Keyword Cantonese lobster, Chinese lobster noodles, Chinese lobster recipe, ginger scallion lobster, lobster chow mein, lobster garlic noodles, lobster lo mein, lobster noodles, lobster noodles recipe, lobster stir fry, lobster yee mein

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 1066kcal

Author Megan

Equipment

Ingredients

Lobster Noodles

16 oz yee mein noodles
2 whole lobsters or 4 lobster tails
½ cup cornstarch
1 teaspoon salt
¼ teaspoon white pepper
1 cup neutral oil for frying

Stir Fry Sauce

2 tablespoon oyster sauce
½ tablespoon soy sauce
2 teaspoon sugar
1 tablespoon chicken bouillon powder
¼ teaspoon white pepper
1 tablespoon Shaoxing wine

Stir Fry Ingredients

10 cloves garlic thinly sliced
2 inch (2 oz) ginger sliced
2 cup (500ml) hot water
10 stalks green onion cut into 2 inch pieces whites and greens separated
2 teaspoon cornstarch
1 tablespoon water
1 teaspoon sesame oil

Instructions

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.

Nutrition