Lobster Yee Mein
Ingredients: whole lobsters, yee mein, ginger, scallions, garlic · 30 min cook time · 550kcal · $24.60
Ingredients
1.33lobsters whole lobsters, 1.33portions yee mein, 40g ginger, 2.2stalks scallions, 2.2cloves garlic, 45g cornstarch, 1tbsp oyster sauce, 1tbsp dark soy sauce, 1tsp sugar, 0.5tsp salt, 0.33tsp white pepper, 2tbsp cooking wine, 5tbsp oil, 1tbsp sesame oil, 2cups water
Instructions
1. Boil yee mein in hot water for about 2 minutes until loosened, then drain and set aside on a plate.
2. Cut ginger into slices, separate green onions into whites and greens and cut into 1-inch to 1.5-inch pieces, and chop garlic.
3. Release lobster urine using a chopstick through the opening near the tail, then cut up the lobster into pieces.
4. Dust the lobster meat with cornstarch to lock in juices.
5. Prepare the sauce with oyster sauce, dark soy sauce, sugar, salt, white pepper, and cooking wine.
6. Heat the wok on high heat, add oil, and fry the lobster pieces in batches for 40-50 seconds until shells turn bright red and meat turns white, then remove.
7. Stir-fry aromatics (garlic, ginger, green onion whites) in the wok for about 50 seconds.
8. Return lobster to the wok, add cooking wine, water, and the prepared sauce, then bring to a boil.
9. Cover with a lid and cook for about 40-50 seconds, then remove the lid and add a cornstarch slurry to thicken the sauce.
10. Add remaining green onions, sesame oil, and cooking oil to finish, mix well, and serve over the yee mein.
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