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Lobster Yee Mein

Lobster yee mein or lobster yi mein is a classic and Cantonese signature noodle dish. Also, lobster yee mein noodles are usually served for wedding banquets, Chinese New Year and other events. It is very similar to chicken yi mein. Let’s learn how to make lobster yee mein with detailed instructions and a video to guide you for your special occasion and feast! 

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 6
Calories: 121 kcal
Course: Main Course
Cuisine: Asian , Chinese

Ingredients

  • 8 oz Yee Mien (Yi mein, 1 small pack with 2 pieces, 8 oz or 227g)
  • 1 pound lobster tails (6 pieces of tails around 1 pound)
  • 6 slices ginger (a small piece of ginger around 1 oz)
  • 5 cloves garlic
  • 4 sticks green onion
  • 1 large egg white
  • 1 tablespoon vegetable oil (For stir fry ginger, garlic and green onion)
  • ¼ cup cornstarch (For dusting the lobster)
Sauce:
  • 1 tablespoon cooking rice wine
  • 2 cups water
  • ½ teaspoon sugar
  • ¾ teaspoon salt
  • 1.5 tablespoons oyster sauce
  • ¼ teaspoon white pepper
Cornstarch mixture:
  • 1.5 tablespoons cornstarch
  • 2 tablespoons water
Deep fry lobster:
  • 2 cups vegetable oil
Boil the noodle:
  • 8 cups water

Instructions

    Cup of Yum
  1. Peel off 5 cloves of garlic. 
  2. Then, peel off a small piece of ginger (around 1 oz) and cut it into 6 slices. 
  3. Wash and cut 4 sticks of green onions into half. Separate the top white part and the bottom green part. 
  4. Next, cut 6 lobster tails (around 1 pound) into pieces. Each lobster tail is cut into 3 pieces. 
  5. Meanwhile, pour 8 cups of water into the big pot. Turn on medium high fire.
  6. When water is boiling, add a small pack of yi mein (8oz or 227g) into the water. Let it cook for 2 minutes, turn off the fire and cover the lid for 2 minutes. 
  7. Drain the noodles. 
  8. After, put the cooked and drained yi mein noodles on the plate.
  9. Crack an egg and put the egg white into a container. Then, dip a piece of lobster (the flesh parts) into the egg whites. 
  10. After that, put ¼ cup of cornstarch into a container. Dust the lobster pieces (the flesh parts) with cornstarch. Repeat steps 9 and 10 for the rest of the lobster pieces.
  11. Pour 2 cups of vegetable oil into the wok and turn on medium small fire. 
  12. Insert wooden chopsticks to see if there are any air bubbles around. When the oil is hot enough for deep frying, air bubbles will appear around the wooden chopsticks. Or, use the thermometer to measure temperature around 350-375 F. 
  13. Deep fry the lobster pieces until it changes color. Don’t need to be fully cooked at this point.
  14. Once it changes color, take them out on a plate. 
  15. Clean up the extra oil from the wok. Pour 1 tablespoon of oil into the wok, turn on medium small fire. 
  16. Add 5 cloves of garlic, 6 slices of ginger, the top white part of green onions from step 3 and stir fry them a little bit. 
  17. After that, add the deep fried lobster pieces from step 14 into the wok. Keep stir frying a little bit. 
  18. Pour 1 tablespoon of cooking rice wine, stir fry a little bit. Add 2 cups of water, 1.5 tablespoons of oyster sauce, ¾ teaspoons of salt, ½ teaspoon of sugar and ¼ teaspoon of white pepper. Stir it, cover the lid and let it cook until it’s boiling. 
  19. In a small container, add 1.5 tablespoons of cornstarch and 2 tablespoons of water. Mix it well. 
  20. Lastly, pour the cornstarch mixture into the sauce in step 18. Keep stirring it until the sauce is thickened. Add the rest of the green part of the green onion into the sauce and mix it well.
  21. When it is ready to serve, pour the lobster sauce over the cooked and yee mein. 

Notes

  • I like to use lobster tails because it is easier to find, cheaper and faster to handle. 
  • Cut the lobster tails into 3 pieces. 
  • Dip the lobster pieces, the flesh part, into egg white and dust with cornstarch. 
  • After deep fry the lobster a little bit until it changes color. Don’t need to be fully cooked at this point. 
  • Stir fry ginger, green onions, garlic and the deep fried lobster tails. Add water and seasoning the sauce. Lastly, add cornstarch to thicken the sauce. 
  • Boil the noodles and drain them. Remember don’t over boil it. 
  • When the noodle is ready, pour the sauce over and ready to serve. 

Nutrition Information

Calories 121kcal (6%) Carbohydrates 21g (7%) Protein 6g (12%) Fat 1g (2%) Saturated Fat 0.4g (2%) Polyunsaturated Fat 0.1g Monounsaturated Fat 0.1g Trans Fat 0.002g Cholesterol 27mg (9%) Sodium 598mg (25%) Potassium 74mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 8IU (0%) Vitamin C 1mg (1%) Calcium 38mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 121

% Daily Value*

Calories 121kcal 6%
Carbohydrates 21g 7%
Protein 6g 12%
Fat 1g 2%
Saturated Fat 0.4g 2%
Polyunsaturated Fat 0.1g 1%
Monounsaturated Fat 0.1g 1%
Trans Fat 0.002g 0%
Cholesterol 27mg 9%
Sodium 598mg 25%
Potassium 74mg 2%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 8IU 0%
Vitamin C 1mg 1%
Calcium 38mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.