Lobster with ginger, green onions, and soft egg noodles
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Lobster recipes include Lobster Newberg and Lobster Thermidor. Lobster is used variously, for example in soup, bisque, lobster rolls, and cappon magro. Lobster meat may be dipped in clarified butter, resulting in a sweetened flavour.
ingredients
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serves: 2-3
1 (1 1/2-lb/750-g) live lobster (or spiny or rock lobster)
Canola oil (for deep-frying, plus 1 tablespoon)
1 teaspoon salt
1/2 teaspoon sugar
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 pinch of freshly ground white pepper
1 teaspoon toasted sesame oil
2 tablespoons Chinese rice wine or dry sherry
2 tablespoons cornstarch
2 cloves garlic (crushed)
1 piece (4 1/2-oz/120-g) fresh ginger (peeled and thinly sliced on a mandoline)
3/4 cup (90 g) green onions (cut into 1-inch (2.5-cm) pieces)
1 cup (250 ml) Chicken Stock
6 oz (175 g) fresh, fine Chinese egg noodles
Servings Per Recipe: 2
Amount per Serving
Calories: 1066
- Total Fat: 34 g
- Saturated Fat: 6.4 g
- Trans Fat: 0 g
- Cholesterol: 476.3 mg
- Sodium: 3918.2 mg
- Total Carbs: 114.9 g
- Dietary Fiber: 12.6 g
- Sugars: 5.1 g
- Protein: 76.8 g
preparation
1. Put the lobster belly-side down on a board and make sure none of the legs is tucked underneath. Cut it in half, first cutting through the middle of the head between the eyes. Then turn either the knife or the lobster around and finish cutting it in half through the tail.
2. Open it up and lift out the tail meat from each half.
3. Remove the intestinal vein from the tail meat.
4. Break off the claws, then break them into pieces at the joints. Crack the shells with a knife. Break off and discard the legs.
5. Remove the meat from each of the claw sections in pieces as large as possible.
6. Remove the soft, greenish tomalley (liver) and any red roe from the head section of the shell using a teaspoon. Save the tomalley. Pull out the stomach sac and discard.
7. Kill the lobster painlessly. Lay the lobster belly-side down on a board and cut it lengthwise in half.
8. Remove the stomach sac, a slightly clear pouch that will now be cut in half, from the head section of each half.
9. Remove the intestinal vein from the tail section.
10. Cut each tail half into three pieces.
11. Chop the claws from the head and cut each one into two pieces through the joint. Crack the shells with a large knife.
12. Snip off the antennae close to the head using scissors, and discard.
13. Cut off the feeIer-Iike Iegs as close to the shell as you can using scissors, and discard them. Then cut each head section into two pieces.
14. Heat some oil for deep-frying to 375°F (190°C). Mix the salt, sugar, dark soy sauce, oyster sauce, white pepper, sesame oil, and Chinese rice wine or sherry together in a small bowl. Set aside. Bring a large pan of water to a boil for the noodles.
15. Sprinkle the lobster pieces with 1 1/2 tablespoons of the cornstarch, then deep-fry, in batches if necessary, for 2 minutes. The larger claw might take longer-about 3 minutes. Lift out and drain on paper towels.
16. Heat the tablespoon of canola oil in a wok. Add the garlic, ginger, and green onions and stir-fry for a few seconds. Add the lobster to the wok along with the spy sauce mixture and stir-fry for 1 minute. Add the chicken stock, then cover and cook over a medium heat for 2 minutes.
17. Meanwhile, drop the noodles into the pan of boiling water, cover, and remove from the heat. Let soak for 2 minutes, loosening them now and then with some chopsticks or a fork.
18. Mix the rest of the cornstarch with 2 tablespoons of cold water, add to the wok, and stir for 1 minute, until the sauce thickens.
19. Drain the noodles and put them on a large, oval serving plate. Spoon the lobster mixture on top and serve straight away.
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