lobster yi mein

priscilla made this dish for the premier night of the amazing food challenge, which aired on the asian food channel. the whole family thought it was such a grand gesture, since making this dish is no simple task. lobster yi mein is a classic item served as the last course in every chinese banquet, especially at weddings.

yi mein is a cantonese style egg noodle that’s deep fried and sold as dried noodle in the form of circular bricks. it usually comes in either large or small size. we were told by the vendor that one small brick cooks down to one small bowl of noodle. so don’t be deceived by the size of the yi mein in its dry state. we cooked 3 yi mein noodles, which was enough for the 4 of us that night. plus we had other dishes on the table. yi mein, like most noodles, is not yummo the next day as it tends to get soggy.

below may seem like a lot of steps, but the end result is well worth the work. the noodle acts like a sponge. it absorbs the umami flavor from the shiitake mushrooms and the sweetness from the lobster. this probably is one of our favorite noodle dishes.

lobster 1-1.5 lb
yi mein 3 small circular bricks
white stems of spring onion 5 pieces, cut 2 inch long
ginger 4 thin slices
dried shiitake mushroom 5 small pieces
salt 1/2 teaspoon
soy sauce 1tbsp
white pepper 1 pinch
chicken stock 1 cup
cornstarch about 1/2 cup for coating the lobster
oil for frying

  • soak the mushrooms in 1 cup of water, until soft, around 1 hr
  • thinly slice the mushrooms, put aside
  • create a sauce by mixing together the salt, soy sauce, white pepper, and chicken stock, put aside
  • kill the lobster by splitting its head with a knife down lengthwise
  • separate the body from the head by twisting it, remove any innards
  • chop the head into quarters and the body into 1 inch pieces
  • using the back of the knife, gently crack the lobster claws
  • pat the lobster pieces dry with a paper towel
  • dust the lobster pieces generously with cornflour on a plate
  • in a pot of hot oil, lightly fry the lobster pieces to seal the flavour, around 1 min for the claws and 30 sec for the other parts
  • set the lobster aside on a plate
  • in a pot, cook the yi mein in boiling water to remove the excess oil, until soft, around 30 sec
  • cool the yi mein under cold running water, strain and put aside
  • in a hot wok with 2 tbsp of oil, stir fry the ginger and spring onions until the aroma is released, about 1 min
  • remove the ginger, but leave the spring onions in the wok
  • add the shiitake mushrooms and the sauce (made earlier), bring to a boil
  • then add the yi mein and the lobster pieces, stir well
  • cover with a lid, and let it simmer for 1 min
look at those claws! together with the shiitake mushrooms, they are going to give so much flavour to the yi mein!

look at those claws! together with the shiitake mushrooms, they are going to give so much flavour to the yi mein!

chop the lobster into large pieces

chop the lobster into pieces

pat the lobster pieces lightly with cornflour

dust the lobster pieces generously with cornflour over a plate

fry the lobsters for 30-60 sec to seal the flavour

fry the lobsters for 30-60 sec to seal the flavour

i know you are tempted to eat these beauties but control yourself!

i know you are tempted to eat these beauties but control yourself!

cook the yi mein in boiling water to remove excess oil

cook the yi mein in boiling water to remove excess oil and to soften

brown the ginger and spring onions until you can smell the aroma

brown the ginger and spring onions until you can smell the aroma

add the chicken stock with seasonings, bring to  boil

add the sauce and bring to a boil

add the yi mein and lobsters back to the wok, stir well

add the yi mein and lobster pieces back to the wok, stir well

the yi mein has absorbs all the umami flavour from the lobsters and shiitake mushrooms, that my dad thinks it's the star of the dish!

the yi mein has absorbed all the umami flavour from the lobster and shiitake mushrooms. priscilla’s dad loves the noodle more than the lobster 🙂

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11 responses to “lobster yi mein

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