Lobster Yee Mein龍蝦伊麵
A classic Cantonese dish featuring luxurious lobster served over bouncy Yee Mein egg noodles, braised in a rich, savory superior stock.
01Ingredients
- 1 whole Lobster (approx. 600-800g), cleaned and cut into pieces
- 2 bundles Yee Mein (egg noodles) (approx. 200g total), pre-cooked/par-boiled
- 3 slices Ginger (for steaming)
- 1 tbsp Minced Ginger
- 2 stalks Scallions, cut into 2-inch lengths
- 1 tbsp Chopped Scallions (for garnish)
- 2 cloves Garlic, minced
- 500ml Superior Chicken Stock
- 2 tbsp Shaoxing Wine
- 2 tbsp Oyster Sauce
- 1 tbsp Light Soy Sauce
- 1 tsp Sugar
- 0.25 tsp White Pepper
- 1 tsp Sesame Oil
- 1 tbsp Cornstarch
- 2 tbsp Water (for cornstarch slurry)
- 2 tbsp Cooking Oil
Nutrition (per serving)520kcal
- Protein52.5g
- Carbs28g
- Fat17.5g
Fiber 0.8 gSodium 1240 mg
02Steps
- Prepare Lobster: Clean and cut lobster into manageable pieces. Pat dry.
- Par-boil Yee Mein: Blanch Yee Mein noodles in boiling water until softened, then drain and set aside.
- Steam Lobster: Arrange lobster pieces on a plate with ginger slices. Steam until just cooked through. Remove and set aside.
- Sauté Aromatics: Heat cooking oil in a wok. Add minced ginger, minced garlic, and cut scallions. Sauté until fragrant.
- Deglaze and Add Stock: Pour in Shaoxing wine to deglaze the wok. Add superior chicken stock, oyster sauce, light soy sauce, sugar, and white pepper. Bring to a simmer.
- Add Yee Mein and Lobster: Add the par-boiled Yee Mein noodles and steamed lobster pieces to the sauce. Gently toss to coat.
- Thicken Sauce: Mix cornstarch with water to create a slurry. Stir into the sauce to thicken to desired consistency.
- Finish and Serve: Drizzle with sesame oil. Garnish with chopped scallions before serving.
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