Lobster Yi Mein is a fusion dish that marries the decadence of lobster with the comforting Yi Mein noodles. Succulent lobster pieces are stir-fried with vegetables and aromatic seasonings, creating a harmonious blend of sweet and savory flavors. Served atop chewy Yi Mein noodles, this dish offers a luxurious dining experience, showcasing the best of Chinese-inspired culinary creativity. I grew up eating these at Chinese banquets and now I will be showing you how to make it at home.
How to break down a lobster
- Separate the Tail: Twist off the lobster tail where it meets the body. To remove the tail meat, insert a fork or your fingers into the wider end and push the meat out the other end.
- Detach the Claw: Hold the lobster firmly and twist off the claws where they meet the body. You can use a lobster cracker or the back of a knife to crack the shell and extract the meat.
- Extract Tail Meat: To remove the tail meat intact, use kitchen shears to cut through the underside of the tail shell. Gently pull the meat out in one piece.
- Break Off the Knuckles: Separate the knuckles from the claws by bending them backward until they snap. Use a lobster cracker or the back of a knife to crack the knuckle shell.
Type of noodles for lobster yi mein
Yi Mein, or E-Fu noodles, are Chinese wheat noodles with a flat, wide shape and a pleasingly chewy texture. Made from egg and wheat flour, these versatile noodles excel at absorbing flavors. They’re a popular choice for stir-fries, soups, and braised dishes, adding a silky and resilient element to various culinary creations. Their ability to complement a range of ingredients has made Yi Mein a staple in both home kitchens and high-end dining establishments, showcasing their significance in Chinese cuisine. They come already fried which is why they don’t take long to cook at all.
Lobster Yi Mein
- 2-3 lbs lobster
- 1 package yi mein (e-fu noodles)
- ½ cup corn starch
- oil (as needed)
- 3 stalks scallions
- 2 slices ginger
- 4 cloves garlic
- 1 tbsp cooking wine
- 1 tbsp oyster sauce
- ½ tbsp soy sauce
- 1 tsp white pepper
- 1 tsp fish sauce
- 2½ cups chicken stock
- 1 tsp sugar
- 1 tbsp corn starch
- 1 tbsp water
- Prepare your lobster by separating its head from the tail, then cutting its limbs individually. I find that using a good pair of kitchen shears works the best.2-3 lbs lobster
- Cut the lobster tail into smaller pieces.
- Remove the brain and either toss it out or save it for fried rice.
- Coat the lobster pieces in corn starch.½ cup corn starch
- Flash fry at 375F oil for 2-3 minutes. Set aside. If you want to be healthier, you can alternatively just boil them in water for 3 mintues.
- Bring a pot of water up to a boil then add your yi mein noodles.1 package yi mein (e-fu noodles)
- Once they start to separate, you can strain and set aside. Make sure not to overcook the noodles.
- Add 1 tbsp of oil into a high heat wok.oil (as needed)
- Stir fry scallion whites, slices ginger, and crushed garlic for 30 seconds.3 stalks scallions, 2 slices ginger, 4 cloves garlic
- Add the fried lobster back in along with cooking wine, oyster sauce, soy sauce, white pepper, and fish sauce. Stir 1 minute.1 tbsp cooking wine, 1 tbsp oyster sauce, ½ tbsp soy sauce, 1 tsp white pepper, 1 tsp fish sauce
- Add chicken stock, along with a pinch of sugar. Bring it up to a boil.2½ cups chicken stock, 1 tsp sugar
- Mix together corn starch and water to create a corn starch slurry. Add that into the wok as well to thicken the sauce.1 tbsp corn starch, 1 tbsp water
- Finish with green part of the scallions and mix until desired consistency.
- Pour lobster along with all the sauce on top of the cooked yi mein and enjoy!
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