Lobster With Noodles Recipes

LOBSTER WITH NOODLES

Steps:

• Steam the lobsters 15 to 20 minutes. Set aside until cool enough to handle, then remove the meat from the shells and dice it.
• Bring a large pot of water to a boil, add noodles and cook three minutes, stirring to keep them separated. Drain, rinse under cold water and drain them again. Place them in a colander lined with a paper towel to reduce moisture.
• Heat the peanut oil in a wok or a large skillet. Add the onions and saute until tender. Stir in the mushrooms and saute until they wilt. Add the garlic and all but one tablespoon of the scallions and saute briefly.
• Add the lobster meat, then add the noodles to the pan and mix well. Add the soy sauce, oyster sauce and vinegar and toss to combine all the ingredients. Season to taste with salt and pepper.
• Sprinkle with coriander, toss again, then transfer to a warm serving bowl. Sprinkle with the remaining scallions and serve.

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Steps:

• In a pan, melt butter over medium heat.
• Once melted, add flour and whisk until smooth.
• Cook for about 2 minutes, or until mixture thickens and bubbly.
• Add milk gradually and continue to cook until sauce comes to a boil.
• Reduce heat and simmer for about 5 minutes, or until sauce is thickened and bubbly.
• First, You will need to remove the claws and tail.
• Cut the lobster in half along the back and legs to be ready to cook.
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• In a large pot, bring lobster shells and water to a boil.
• Reduce heat and simmer for 10 minutes.
• Drain lobster shells and discard water.
• Place lobster shells on a baking sheet and bake for 12-15 minutes, or until lobster meat is cooked through.
• Now, put some butter sauce that we have cooked before the lobster.
• Then, place it in the heat on high broil for approximately 3 minutes at 500 degrees Fahrenheit.
• Soak the noodles in warm water for about 10 minutes.
• This will soften them, making them easier to work with.
• Place a pot of boiling water on the stove and add the noodles.
• Cook them for about 2 minutes or until they are soft.
• Drain the noodles and set them aside.
• In another small bowl, combine the soy sauce, garlic powder, onion powder, and pepper flakes. Mix well and set aside.
• Next, heat some oil in a skillet over medium heat.
• Add the soy sauce mixture and bring everything to a boil before reducing the heat and simmering for about 5 minutes.
• Then, spread the sauce over noodles for a better taste.
• All you have to do is, top your cooked noodles into the lobsters. And serve with your favorite drinks

CANTONESE STYLE LOBSTER

Steps:

• Rinse the lobster, and hold it belly up. At the bottom of the tail, there is a small opening, stick a long skewer in it to drain any urine left in its' body, then crack the tail off, chop the tail into small pieces, and crack the claws in half as well. If you know how to eat the body of the lobster, cut it up and throw it on the pile too.
• Heat half of the peanut oil in a deep heavy skillet over medium heat. Add the crushed garlic, and fry for about 1 minute. Throw in the lobster pieces, and fry until they are cooked through, about 4 to 5 minutes. Remove the lobster and garlic mixture to a dish and keep warm.
• Heat the remaining oil in the skillet. Add the minced ginger and pork, and fry until the pork is no longer pink. Pour in the chicken broth, and bring to a boil, stirring constantly. In a small bowl, mix together the sherry, soy sauce, cornstarch and brown sugar until well blended. Add the sherry mixture to the pan, and stir-fry for a minute or two, until the sauce becomes thick and somewhat clear.
• Stir in the green onions, and turn the heat off. Drizzle the beaten eggs over the mixture in the pan, and stir until the eggs are in little pieces. Finally, return the lobster to the pan, and cook over low heat for a few minutes to blend the flavors. Transfer to a serving dish, and let stand, covered, for a few minutes before serving. Eat with steamed rice and enjoy, cause you worked hard!

LOBSTER FRIED IN RICE NOODLES

Steps:

• Soak the rice vermicelli in cool water for 20-30 minutes to soften.
• Blanch the lobsters in boiling water for 30-60 seconds, them transfer immediately to ice water bath.
• Once cool, crack lobster and extract the mostly raw meat.
• Chop tails into 1-2 inch chunks (approximately 4 pcs per tail), combine in a bowl with knuckle portions.
• Reserve claw and body meat for another use.
• Season egg with salt and pepper and a pinch of cayenne.
• Grab a healthy pinch of vermicelli, dip into egg wash, and wrap noodles around lobster chunks.
• Try to wrap them relatively tightly but don't fret anout it holding together, the finished result is relatively loose.
• Heat oil in heavy-bottomed pan or deep fryer to about 360 degrees.
• Working in batches, fry noodle-wrapped lobster chunks about 4-5 minutes until done.
• Please note: Noodles will loosen somewhat from around lobster chunks.
• The first few will be a mess but will still taste delicious!
• It takes a little bit to get the hang of the rolling and frying process.
• Drain on paper towels and serve with dipping sauce.