Lobster Yee Mein (龍蝦伊面)

This recipe for Lobster Yee Mein features flavorful chunks of lobster meat in a savory, creamy sauce on top of homemade egg noodles. It's a celebratory dish served during festive occasions.

Course Main Course

Cuisine Cantonese, Chinese

Prep Time 1

Cook Time 25

Total Time 1 25

Servings

Calories 458kcal

Author Michelle

Ingredients

Noodles:

360 g egg noodles/yee mein/chow mein

Lobster:

2 large lobster tails (龍蝦尾) (1.1kg about 2.5 lbs), cut into large 1.5" chunks
2 egg whites (蛋白) beaten
80 g potato starch (薯仔澱粉)
¼ teaspoon sea salt (鹽)
⅛ teaspoon black pepper (胡椒)
high smoke-point vegetable oil (菜油) for frying, (eg. peanut oil)

Noodle sauce:

2 medium shallot (小葱) minced
1 large bulb garlic (蒜) minced
3-4 green onion (蔥) white part only, chopped
1 tablespoon oyster sauce (蠔油)
1 tablespoon soy sauce (醬油)
½ tablespoon granulated sugar (砂糖)
1 tablespoon sesame oil (麻油)
½ C water (水)

Lobster sauce:

3 tablespoon vegetable oil (菜油)
4 tablespoon all-purpose flour (麵粉)
1 tablespoon soy sauce (醬油)
2 tablespoon oyster sauce (蠔油)
¼ teaspoon sea salt (鹽)
1 tablespoon granulated sugar (砂糖)
1 tablespoon Shaoxing wine (紹興酒)
⅛ teaspoon black pepper (胡椒)
¼ teaspoon ginger powder (薑粉)
2 C chicken broth (雞湯)
1 C water (水)
1 tablespoon sesame oil (麻油)

Instructions

Noodles:

Bring a large pot of water up to a boil.
Blanch noodles for 30-60 seconds to loosen.
Rinse noodles under cold water and drain well.
Place onto a plate and set aside.

Prepare the lobster:

Coat the lobster chunks in a mixture of egg whites, potato starch, salt and black pepper.
Let it sit at room temperature for 15 minutes.
In 3 batches, deep fry lobster chunks in high smoke-point vegetable oil, about 2-3 minutes.
Remove fried lobster from oil and set aside on paper towel to drain. Set aside.

Make noodle sauce:

Heat up a wok with vegetable oil, and sauté shallot, green onion, garlic, until softened. Remove about half of the aromatics and save for the lobster sauce.
Add in 1 tablespoon oyster sauce, 1 tablespoon soy sauce, ½ tablespoon sugar, 1 tablespoon sesame oil and ½ C water. Bring to a boil.
Turn off the heat. Add the noodles to the sauce and toss to coat.
Transfer noodles onto a serving plate.

Make the lobster sauce:

In a wok, heat the vegetable oil and stir fry the flour, until light brown in color.
Add in the reserved aromatics (shallot, green onion, garlic) and continue to cook, until softened.
Next, add in soy sauce, oyster sauce, salt, sugar, Shaoxing wine, pepper, ginger powder, chicken broth and water.
Bring to a boil and cook until slightly thickened.
Add in green onions, fried lobster and cook for another 2 minutes, tossing to coat evenly. Drizzle in sesame oil.
Pour lobster and sauce over the noodles and serve immediately.

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