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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Prepare Lobster: Clean and cut lobster into manageable pieces. Pat dry.
2. Par-boil Yee Mein: Blanch Yee Mein noodles in boiling water until softened, then drain and set aside.
3. Steam Lobster: Arrange lobster pieces on a plate with ginger slices. Steam until just cooked through. Remove and set aside.
4. Sauté Aromatics: Heat cooking oil in a wok. Add minced ginger, minced garlic, and cut scallions. Sauté until fragrant.
5. 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.
6. Add Yee Mein and Lobster: Add the par-boiled Yee Mein noodles and steamed lobster pieces to the sauce. Gently toss to coat.
7. Thicken Sauce: Mix cornstarch with water to create a slurry. Stir into the sauce to thicken to desired consistency.
8. Finish and Serve: Drizzle with sesame oil. Garnish with chopped scallions before serving.

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