Lobster Yi Mein

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

This lobster yi mein was one of my favorite dishes growing up and it is actually really easy to make.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Chinese, hong kong
Servings 4 people


  • 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
  • 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!
Keyword chinese, lobster, noodles, seafood, yi mien

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