Ginger Scallion Lobster Noodles

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.

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.

Cook the egg noodles according to package directions. Drain and set aside.

In a small bowl, whisk together the soy sauce, oyster sauce (if using), Shaoxing wine, sesame oil, cornstarch, sugar, and white pepper. Set aside.

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.

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.

Pour the sauce mixture into the wok and stir-fry for 1-2 minutes, until the sauce thickens and coats the lobster.

Add the chicken broth to the wok and stir-fry until the sauce is smooth and slightly thickened. Taste and adjust seasoning as needed.

Add the cooked egg noodles to the wok and toss to combine with the lobster and sauce. Ensure the noodles are well coated.

Serve immediately, garnished with the green parts of the scallions.