Lobster Noodles (Lobster Yee Mein/E-Fu Noodles)

Method24 steps · about 1 hr 45 min

1. 1

   Step 1: Start with two freshly dispatched whole lobsters; ask a fishmonger to dispatch them for you. Keep them chilled until preparation. Set a grooved cutting board on a large towel to catch liquid, and have a sturdy cleaver or chef’s knife and kitchen shears ready.

   Uses 2 fresh whole lobsters, each 1¼–1½ lb (560–680 g)

   
2. 2

   Step 2: Remove each head shell by lifting it where it meets the body and set it aside. Cut off the mouth portion, detach the claws and separate the smaller legs, or leave the legs attached to the head pieces.

   Uses Freshly dispatched whole lobsters

   
3. 3

   Step 3: If keeping the two head shells for presentation, trim their antennae and lower edges so they will sit neatly on the serving plate. Otherwise discard those shells.

   Uses Detached lobster head shells

4. 4

   Step 4: Remove and discard the gills, green mustard and innards from the lobster bodies. Rinse the cleaned pieces under cold running water.

   Uses Separated lobster bodies and attached meat, apart from the presentation shells · Cold running water, as needed to rinse the cleaned lobster pieces

5. 5

   Step 5: Split each cleaned lobster body lengthwise and remove the dark intestinal vein along the tail. Separate the upper body from each tail half, then cut each tail half into three pieces, or four if the lobster is large.

   Uses Cleaned lobster bodies and tails, separate from removed parts and rinse water

   
6. 6

   Step 6: Separate the elbow joints from the claws. Split the large claws with the cleaver, using a mallet if needed, and cut open the smaller elbow shells with kitchen shears. Combine them with the cut body, tail and any retained small legs, gently rinse the pieces and place them in a colander.

   Uses Detached lobster claws, elbow joints and any retained small legs · Cut lobster body and tail pieces · Cold running water, as needed to rinse the cleaned lobster pieces

   
7. 7

   Step 7: Drain the cleaned lobster pieces well and pat them dry with paper towel. Keep the cleaned presentation head shells separate if using them.

   Uses All rinsed cut lobster pieces, separate from discarded rinse water · Trimmed presentation head shells, only if retained

   
8. 8

   Step 8: Mix the lobster sauce in a bowl: ¼ cup chicken stock, 2 tsp oyster sauce, 1½ tsp light soy sauce, ¼ tsp sugar, ¼ tsp sesame oil and ⅛ tsp white pepper. Keep it ready for the final lobster stir-fry.

   Uses ¼ cup low-sodium chicken stock for the lobster sauce · 2 tsp oyster sauce for the lobster sauce · 1½ tsp light soy sauce for the lobster sauce · ¼ tsp sugar for the lobster sauce · ¼ tsp sesame oil for the lobster sauce · ⅛ tsp ground white pepper for the lobster sauce

9. 9

   Step 9: Mix the 4 tbsp cornstarch and 1 tbsp flour in a shallow bowl. Lightly dredge the dried lobster pieces, concentrating on the exposed meat. Set the coated pieces on a tray and discard any unused dredging mixture after coating.

   Uses 4 tbsp cornstarch for dredging the lobster · 1 tbsp all-purpose flour for dredging the lobster · Dried lobster meat pieces, separate from the optional presentation shells

   
10. 10

    Step 10: Set a sheet pan beside the stove for the fried lobster and a fine-mesh strainer over a heatproof bowl for the recovered frying oil. Work in small batches and complete the frying, noodles and final lobster stir-fry in one cooking session.

11. 11

    Step 11: Heat the 2 cups frying oil in a wok or medium pot to about 350°F (about 177°C). Fry a few coated lobster pieces at a time for about 10 seconds, moving them and spooning hot oil over the shells as needed, until the shells start turning red. Lift each batch to the sheet pan to drain; the meat will finish cooking in the final stir-fry. Repeat for all pieces. If keeping the two head shells for presentation, fry them thoroughly and keep them separately on the draining tray.

    Flash-fry one lobster batch · 1 minUses 2 cups neutral oil for shallow-frying the lobster, strained afterwards for measured stir-fry draws · Lightly dredged lobster pieces, separate from unused dredging mixture · Cleaned presentation head shells, only if retained

    
12. 12

    Step 12: Carefully pour the used lobster-frying oil through the fine-mesh strainer into the heatproof bowl. Keep the strained oil ready for the measured noodle and lobster stir-fry draws; leave the unused remainder aside.

    Uses Used lobster-frying oil after all batches, separate from drained lobster and presentation shells

13. 13

    Step 13: Bring about 3 quarts water to a boil in a large wok or pot. Add the 12 oz dried Yi Mein noodles and pre-cook for 3–4 minutes, checking from 3 minutes so they remain firm and chewy rather than soft.

    Pre-cook the Yi Mein noodles · 3 minUses About 3 quarts water for pre-cooking the noodles, discarded after draining · 12 oz dried Yi Mein (e-fu) egg noodles

    
14. 14

    Step 14: Sample a noodle: it should be on the firmer side of al dente, not mushy. Drain the noodles in a colander and discard the cooking water.

    Uses Pre-cooked Yi Mein noodles and their boiling water

    
15. 15

    Step 15: Mix the separate noodle sauce: ¼ cup chicken stock, 2 tbsp oyster sauce, 2 tsp light soy sauce, 2 tsp dark soy sauce, ½ tsp sesame oil, ¼ tsp salt and ⅛ tsp sugar.

    Uses ¼ cup low-sodium chicken stock for the noodle sauce · 2 tbsp oyster sauce for the noodle sauce · 2 tsp light soy sauce for the noodle sauce · 2 tsp dark soy sauce for the noodle sauce · ½ tsp sesame oil for the noodle sauce · ¼ tsp salt for the noodle sauce · ⅛ tsp sugar for the noodle sauce

16. 16

    Step 16: If the drained noodles have stuck together, rinse them briefly with hot water to loosen them. Toss in the colander to drain excess water; if already loose, simply keep them ready.

    Uses Drained pre-cooked noodles, separate from discarded cooking water · Hot water, only as needed to loosen stuck noodles or moisten them during stir-frying

17. 17

    Step 17: Heat the wok until it just begins to smoke, then spread 2 tbsp of the recovered lobster oil around it. Add the white parts of the two noodle scallions and the chopped garlic (1 clove), stir briefly, and add the loosened drained noodles before the garlic burns.

    Uses 2 tbsp strained lobster oil for the noodles · White parts of the two noodle scallions · 1 clove garlic, chopped · Loosened drained noodles, separate from any discarded rinse water

18. 18

    Step 18: Spread the noodles around the wok and let them cook for about 1 minute. Lift and mix them gently with the wok spatula.

    Stir-fry the noodles · 1 minUses Noodles with recovered oil, scallion whites and garlic

19. 19

    Step 19: Pour the complete noodle sauce evenly over the noodles and stir-fry for about 1 minute, until the sauce is evenly distributed and the noodles are hot through. If needed to prevent sticking, add another 1 tbsp recovered lobster oil. If still needed, drizzle a little more recovered oil over stuck strands or add a splash of hot water if they are too dry.

    Coat and heat the noodles · 1 minUses Stir-fried noodles with aromatics and oil · All mixed noodle sauce · Optional additional 1 tbsp recovered lobster oil for the noodles · A little additional recovered lobster oil, only if strands still stick · Hot water, only as needed to loosen stuck noodles or moisten them during stir-frying

20. 20

    Step 20: Gently mix in the green parts of the two noodle scallions without breaking the strands. Transfer the noodles to a large serving plate and proceed immediately to finish the lobster.

    Uses Hot sauced noodles lifted for serving, separate from any excess wok oil · Green parts of the two noodle scallions

21. 21

    Step 21: In a clean wok over high heat, add 2 tbsp recovered lobster oil and the six ginger slices. Fry for about 30 seconds until fragrant.

    Fry the ginger · 1 minUses 2 tbsp strained lobster oil for the final lobster stir-fry · 6 slices fresh ginger, about ⅛ inch (3 mm) thick

22. 22

    Step 22: Add the white parts of the three lobster scallions and all the drained, briefly fried lobster meat pieces. Stir-fry over high heat for 20 seconds.

    Stir-fry the lobster with scallions · 1 minUses Ginger and measured recovered lobster oil · White parts of the three lobster scallions · Drained briefly fried lobster meat pieces, separate from frying oil and presentation shells

23. 23

    Step 23: Pour the 2 tbsp Shaoxing wine around the edge of the hot wok and immediately cover. Let the lobster cook in the trapped steam for about 2 minutes.

    Cook the lobster under cover · 2 minUses Hot lobster pieces, ginger, scallion whites and oil · 2 tbsp Shaoxing wine

24. 24

    Step 24: Uncover and add the mixed lobster sauce and the green parts of the three lobster scallions. Stir-fry for about 1 minute, continuing as needed until every lobster meat piece is pearly and opaque throughout. Scoop the glazed lobster pieces over the plated noodles, leaving excess wok oil or sauce behind as desired. If retained, place the thoroughly fried presentation head shells at one end of the plate. Serve promptly in six portions.

    Finish the lobster sauce · 1 minUses Covered-cooked lobster, ginger, scallion whites, wine and oil · All mixed lobster sauce · Green parts of the three lobster scallions · All plated hot Yi Mein noodles · Thoroughly fried presentation head shells, only if retained