Ginger Scallion Lobster Noodles

A decadent Christmas Day treat featuring succulent lobster meat stir-fried with fragrant ginger and scallions, served over tender egg noodles.

Prep Time

20 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

3 items

Cost

£15.97/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Asian

Main Ingredient:

Seafood•Eggs

Ingredients

Servings

2Live lobsters(About 1.5-2 lbs each)

£60.00

1lbEgg noodles(Fresh or dried)

£1.50

3tbspGinger(Minced)

£0.30

6Scallions(Chopped, white and green parts separated)

£0.75

3clovesGarlic(Minced)

£0.15

3tbspSoy sauce(Low sodium preferred)

£0.10

2tbspOyster sauce(Optional, adds richness)

£0.25

2tbspShaoxing wine(Or dry sherry)

£0.30

1tbspSesame oil

£0.20

1tbspCornstarch

£0.05

3tbspVegetable oil(For stir-frying)

£0.05

0.5cupChicken broth

£0.20

1tspSugar

£0.01

0.3tspWhite pepper

£0.02

Total Cost

£63.88

£15.97 per serving

Instructions

1.
Bring a large pot of salted water to a rolling boil. Plunge the lobsters headfirst into the boiling water. Cook for 8-10 minutes per pound, or until the shells turn bright red and the meat is cooked through. Remove lobsters and let cool slightly.
2.
Once cool enough to handle, remove the lobster meat from the shells. Chop the lobster meat into bite-sized pieces. Reserve any lobster tomalley (liver) and roe (coral) if present.
3.
Cook the egg noodles according to package directions. Drain and set aside.
4.
In a small bowl, whisk together the soy sauce, oyster sauce (if using), Shaoxing wine, sesame oil, cornstarch, sugar, and white pepper. Set aside.
5.
Heat a wok or large skillet over high heat. Add the vegetable oil. Once the oil is hot, add the minced ginger, garlic, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant.
6.
Add the chopped lobster meat to the wok and stir-fry for 2-3 minutes, until heated through. If you have lobster tomalley and roe, add it now and stir-fry until just heated through.
7.
Pour the sauce mixture into the wok and stir-fry for 1-2 minutes, until the sauce thickens and coats the lobster.
8.
Add the chicken broth to the wok and stir-fry until the sauce is smooth and slightly thickened. Taste and adjust seasoning as needed.
9.
Add the cooked egg noodles to the wok and toss to combine with the lobster and sauce. Ensure the noodles are well coated.
10.
Serve immediately, garnished with the green parts of the scallions.

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My Notes

Nutrition Information

Nutrition per serving (350g)

650 kcal / 2720 kJ

Carbs

55g

21% of RDA

Fat

28g

40% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

8 g

9% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

To easily remove lobster meat, crack the shell using kitchen shears or a lobster cracker. Twist off the tail and claws. Use a fork to push the meat out of the tail and claws.

For extra flavor, consider adding a pinch of red pepper flakes to the stir-fry.

If you don't have access to live lobsters, you can use frozen lobster meat. Thaw completely before cooking.

Don't overcook the lobster, as it can become tough.

Cooking Equipment

Large pot

Wok or large skillet

Small bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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