Ginger & Spring Onion Lobster Noodles

1 whole lobster
300g egg noodles
4 spring onions
1 large thumb-sized ginger
2 tablespoons cornflour
Pinch salt
Pinch white pepper
Vegetable oil

The Sauce
2 tablespoons oyster sauce
Splash dark soy sauce
200–300ml beer (or stock)
1 teaspoon sesame oil

PREPARATION

1. Dispatch the lobster humanely, then twist off the claws and cut the tail and body into large shell-on pieces, ensuring the shell stays attached to keep the meat succulent during cooking.
2. Crack the claws lightly with the back of a knife or cleaver so they are easier to eat later, then rinse all the lobster pieces briefly under cold water.
3. Cut spring onions into large sections and slice ginger into thick matchsticks, preparing enough aromatics for a strong fragrant base.
4. Soak egg noodles in hot water for about 4 minutes, then drain thoroughly and dry lightly on a clean tea towel.
5. Toss lobster pieces lightly with cornflour, salt and white pepper until evenly coated with a thin layer.

COOKING

1. Heat oil to around 180°C, then deep fry the lobster pieces in batches, starting with the claws as they take slightly longer to cook.
2. Fry the lobster tail and body pieces briefly for 30–60 seconds until lightly sealed, then remove and drain.
3. Using a small amount of the frying oil, stir fry the noodles over high heat with a splash of dark soy sauce and sesame oil until warmed through and lightly coloured.
4. Remove the noodles and place them onto a serving platter as the base of the dish.
5. Heat fresh oil in the wok until smoking hot, then fry the ginger first until fragrant and lightly browned around the edges.
6. Add spring onions and toss quickly, allowing them to soften slightly while keeping some texture.
7. Add the lobster head and oyster sauce, stirring well so the sauce coats the shell and aromatics evenly.
8. Pour in the beer or stock and bring to a vigorous boil, allowing the liquid to reduce slightly and absorb flavour from the shell.
9. Return the lobster meat and claws to the wok, folding gently into the sauce before covering with a lid for 3 minutes to finish cooking.
10. Remove the lobster head, then adjust the sauce with a little more beer or dark soy if needed before boiling again briefly.
11. Spoon the lobster and sauce generously over the noodles and serve immediately.

School of Wok Tips

• Keep the shell on for maximum flavour and juiciness.
• Dry noodles well before stir frying for better texture.
• Don’t overcook lobster—it cooks very quickly.
• Beer adds a subtle bitter sweetness that balances the seafood.

FAQs

Why use long noodles?
In Chinese culture, long noodles symbolise long life and celebration.

Can I use stock instead of beer?
Yes, chicken or seafood stock works very well.

Why coat the lobster in cornflour?
It lightly thickens the sauce and helps it cling to the lobster.