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In Chinese restaurants this dish is called ginger and spring onion lobster noodle. For my version, I love to add yellow bean sauce, which adds a wonderful 'umami' and 'bouillon stock'-like flavour, and coupled with the natural sweetness of the lobster makes this dish really moreish and simply irresistible.
This is my ultimate favourite noodle dish.
Lift out the lobster. Pour the remaining lobster broth into a bowl and set it aside. Using a large cleaver or knife, chop off the lobster tail, and cut into 3 sections. Sever off the claws. Divide the body in half lengthwise, then spoon out, and discard the brown flesh, if preferred. Chop each lobster half into 2 pieces. Using the back of the cleaver, crack the shell of the claws, and all the other pieces. This helps to let the sauce seep through the shell, and flavor the meat.
Set the lobster in the wok, and stir well to coat the pieces in the sauce. Drop in the cooked noodles, and toss well. Add 3 to 4 tablespoons of the lobster broth to the wok. Cook's Note: Reserve the rest to make a good seafood stock. Finally, add the spring onions, toss through, and serve immediately.