Easy Lobster Noodles

An entrée that's as easy as it is stunning, these lobster noodles are a dish you'd be thrilled to serve to guests. With just a handful of ingredients, you can throw this easy noodle recipe together whenever you want.

4.67 from 12 votes

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Prep Time: 15

Cook Time: 35

Total Time: 50

Servings:

Calories: 341kcal

Ingredients

16 ounces dry, fresh, or frozen lo mein or chow mein noodles
6 small lobster tails, thawed if frozen
3 tablespoons cornstarch
A few tablespoons of neutral oil, for frying
4 cloves garlic, peeled and minced
1- inch piece of ginger, peeled and minced
5 scallions, trimmed and minced
3 scallions, thinly sliced into long slivers
Crispy shallots, optional, for garnish
Salt, if needed

Sauce:

2 cups chicken stock or water
2 tablespoons XO sauce
2 tablespoons soy sauce
1 tablespoon Shaoxing wine
1 heaping tablespoon oyster sauce
2 teaspoons sugar

Instructions

Cook the noodles and prepare the sauce:

Bring a large pot of water to a boil. Cook the noodles according to the package instructions. Drain, rinse, and set aside.
Combine all the ingredients for the sauce and whisk to combine. Set aside.

Prepare the lobster:

Place the lobster tails in ice-cold water for 10–15 minutes. Drain. Cut the tails in half lengthwise using a sharp knife, ensuring the meat remains in the shell. Your lobster tails may already be deveined. Check for the black intestinal tract and scrape it out with a paring knife if you see it.
After deveining the tails, rinse them again to wash out any small shatters of the shell that may have broken off while cutting them. Transfer to a large clean bowl. Sprinkle with cornstarch and toss to coat. Set aside.

Cook the lobster:

Heat 3 tablespoons of oil in a large wok or skillet over medium-high. Once shimmering and hot, add a few lobster halves. Don't overcrowd the wok! Cook, occasionally stirring, until the shell is bright red and the lobster meat is just opaque. Transfer the cooked lobster to a large serving bowl and continue cooking the remaining lobster tails. Once all the lobster tails are in the serving bowl, sprinkle with a touch of salt.

Cook the aromatics:

Turn the heat on the wok to medium. Add the minced garlic, ginger, and minced scallions. Cook for 1–2 minutes until fragrant.

Simmer the sauce:

Pour in the sauce and bring to a boil. Boil for 3–5 minutes until it begins to reduce. Taste and adjust the seasonings. Add more XO sauce or soy sauce if you like it saltier or richer.

Finish the noodles:

Add the cooked noodles to the wok along with the lobster halves. Toss to combine and cook for 1–2 minutes to allow the noodles to soak up the sauce and to warm up the lobster tails again. Turn off the heat.

To serve:

Transfer back to the serving bowl. Arrange a few lobster tails on top and garnish the thinly sliced scallion slivers. Scatter crispy shallots on top if you like. Enjoy!

Nutrition

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