I love living in Vancouver because we have access to the freshest seafood. I went to Chinatown today and bought a 7.5 lbs live lobster for only $7.99 per pound! This is the biggest lobster I have ever cooked and eaten in my life. When you buy a live lobster from a Chinese supermarket they will cut the lobster for you which is perfect because I could not bring myself to cut a live lobster. I kept half of the lobster - the head, claws and parts that are harder to eat - to make congee for tomorrow. I used the best parts - the tail, the body and the parts with meat that is easy to pull out with chopsticks or a fork - to make this super delicious dish.
I can't believe how much my daughter loved eating the lobster! For the first time ever, she ignored the noodles which is always her favourite, and kept asking for lobster. What a smart girl, I can already tell she is developing a very refined palate! My husband and I couldn't even move any more after eating this huge meal. Maybe I was too greedy but at least lobster is very low in fat and it's almost all protein so I don't feel too guilty about it :)
I also made a video about this recipe so you can see the whole process. This is my first video so I was excited but nervous. I know I could have done better. Please let me know if you have any questions or suggestions. Any comments will be appreciated.
- 1 lobster
- 8 oz egg noodles
- 4 tbsp cornstarch
- 4 green onion
- 3 tbsp sliced ginger
- 2 cups of olive oil
For the frying sauce:
- 1 tsp salt
- 1 tsp cornstarch
- 1 tsp sugar
- 1 tsp cooking wine
- 2 tbsp soy sauce
- 2 cups of chicken stock
- Marinate the lobster with cornstarch before cooking. Cut the green onion approximately an inch and a half long. Mix all the frying sauce in a bowl.
- In a medium pot, add noodles to the boiling water, and cook for 1 minute. Transfer to a colander, rinse with cold water and drain the water. Add 1½ tbsp olive oil to the noodles, and then mix evenly.
- In a medium saucepan or a wok, heat 1 - 2 cups of oil (depending how big the lobster is) over medium-high heat. Add the marinated lobster to cook. Stir and cook all the lobster pieces, until they turn red - about 10 minutes. Use kitchen paper towels and put them on the plate. Transfer all the lobster to the plate so the oil can drain off into the paper towels.
- Wash the wok, heat 2 tbsp olive oil over medium-high heat. Add green onion and ginger. Stir everything for about a minute or two, until you can smell the fragrance of the green onion. Add the frying sauce. Stir everything evenly. Until the frying sauce is boiled then add the noodles. Mix the noodles with sauce and then transfer the noodles to a serving plate. The noodles will be the bed that the lobster rests on. Add the lobster. Stir everything evenly and make sure the lobster is covered with all the sauce. Cover the wok for about 5 minutes, transfer everything to the serving plate with noodles. Now you are all done!