Lobster Yee Mein
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
6
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Calories
121 kcal
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Course
Main Course
Lobster Yee Mein
Description
This recipe starts with boiling Yi mein noodles briefly to achieve a tender but firm texture. Lobster tails are cut into pieces, dipped in egg white, then dusted with cornstarch before deep-frying just until their color changes, creating a light crust while remaining tender inside. Stir-frying ginger, garlic, and parts of the green onion in vegetable oil releases fragrant flavors, into which the lobster pieces are added to blend. A sauce made from cooking rice wine, oyster sauce, sugar, salt, white pepper, and water is simmered, then thickened by adding a cornstarch-water mixture, resulting in a glossy, savory sauce that adheres well to the noodles and lobster. The finished dish is served by laying cooked egg noodles on a plate, topping with the lobster mixture, and spooning sauce over it, offering a combination of textures from tender noodles, crispy lobster edges, and aromatic stir-fried aromatics.
Lobster Yee Mein is a satisfying seafood noodle dish that features the natural sweetness of lobster enhanced by subtle seasoning and a thickened sauce, ideal for a rich and comforting meal.
Ingredients
- 8 oz egg noodles Yi mein, 1 small pack with 2 pieces, 8 oz or 227g
- 1 pound lobster tails (6 pieces of tails around 1 pound)
- 6 lices ginger (a small piece of ginger around 1 oz)
- 5 cloves garlic
- 4 ticks 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
- Peel off 5 cloves of garlic.
- Then, peel off a small piece of ginger (around 1 oz) and cut it into 6 slices.
- Wash and cut 4 sticks of green onions into half. Separate the top white part and the bottom green part.
- Next, cut 6 lobster tails (around 1 pound) into pieces. Each lobster tail is cut into 3 pieces.
- Meanwhile, pour 8 cups of water into the big pot. Turn on medium high fire.
- 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.
- Drain the noodles.
- After, put the cooked and drained yi mein noodles on the plate.
- Crack an egg and put the egg white into a container. Then, dip a piece of lobster (the flesh parts) into the egg whites.
- 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.
- Pour 2 cups of vegetable oil into the wok and turn on medium small fire.
- 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.
- Deep fry the lobster pieces until it changes color. Don’t need to be fully cooked at this point.
- Once it changes color, take them out on a plate.
- Clean up the extra oil from the wok. Pour 1 tablespoon of oil into the wok, turn on medium small fire.
- 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.
- After that, add the deep fried lobster pieces from step 14 into the wok. Keep stir frying a little bit.
- 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.
- In a small container, add 1.5 tablespoons of cornstarch and 2 tablespoons of water. Mix it well.
- 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.
- When it is ready to serve, pour the lobster sauce over the cooked and yee mein.
Notes
- Use lobster tails for ease of preparation and quicker cooking; cut each tail into three pieces.
- Dip lobster meat into egg whites before coating with cornstarch to achieve a light, crisp texture upon frying.
- Deep-fry lobster pieces briefly until they change color but are not fully cooked; they will finish cooking during stir-fry.
- Do not overboil the noodles; boil briefly, then turn off heat and cover to retain proper texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 121 kcal
% 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.
User Reviews
Overall Rating
5
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