Lobster with E-Fu Noodles
Succulent lobster pieces wok-tossed with aromatic ginger and scallions, served over golden pan-fried E-fu noodles in a savory sauce. A showstopping Cantonese classic that's surprisingly straightforward to pull off at home.
Story
E-Fu noodles are prized for their delicate texture and ability to soak up flavorful sauces. This dish balances the sweet, briny lobster with the rich umami of oyster sauce and the subtle crunch of vegetables.
Ingredients
live lobster (about 1.5 lbs)
1 whole
E-Fu noodles or fresh egg noodles
8 oz
vegetable oil
3 tbsp
garlic, minced
2 cloves
fresh ginger, sliced
2 inches
green onions, cut into 2-inch pieces
4 stalks
oyster sauce
2 tbsp
light soy sauce
1 tbsp
chicken broth
1/2 cup
cornstarch slurry
1 tbsp
sesame oil
1 tsp
white pepper
a pinch
Instructions
1
Prepare the lobster
Humanely kill the lobster, then twist off the tail and crack open the shell to extract the meat in one piece. Cut the tail meat into bite-sized chunks. Remove any tomalley (the green肝脏) and reserve for the sauce if desired. Keep the claws intact for presentation.
2
Cook the noodles
Bring a pot of water to boil and cook the E-Fu noodles according to package directions, about 2-3 minutes. Drain well. Heat 1 tablespoon oil in a wok over medium-high heat, then add the noodles and fry undisturbed for 2 minutes until the bottom forms a golden crust. Flip and repeat. Transfer to a serving platter and keep warm.
3
Wok-fry the lobster
Heat remaining oil in the wok over high heat until smoking. Add ginger and garlic, stir-fry for 30 seconds until fragrant. Add lobster pieces and sear for 1-2 minutes per side until they turn bright red. Pour in the oyster sauce, soy sauce, and chicken broth. Cover and simmer for 3-4 minutes until lobster is just cooked through.
4
Finish and sauce
Stir the cornstarch slurry into the wok, cooking until the sauce thickens and clings to the lobster. Drizzle with sesame oil, add white pepper, and toss in the green onions. Spoon the lobster and glossy sauce generously over the crispy noodles. Serve immediately while the noodles are still crunchy at the bottom.
