Living in Basel, Switzerland is not easy to find live seafood at all. So when I came across live crabs across the French border, my eyes could not get off the water tank. Then later my friend told me that they have live lobsters when it’s season which in around this time in November, I went to check it out last year but unfortunately the water tank was ‘kaputt’ broken. So this year, a few days ago, I went to try my luck again. And I was lucky this time.
I have never cooked lobster before. This was my first time ever. The lobsters here are not as big as those Australian lobsters I have in Hong Kong. Here I guess mostly under 1 kg on average. The one I chose was just less than 700g and cost me about EUR 25 (1kg cost EUR 36.8)which I thought not too bad.
The Cantonese way of preparing lobster is unbeatable in my opinion. The cooking part is pretty easy I found, the challenging part was how to cut the lobster in pieces. I googled and found out the easiest way to place the lobster in the freezer for an hour or so. Then take it out, remove its head, clean up the internal parts, removed the unwanted part and cut into pieces. I am not going into details for this part as probably my vegan friends will find it cruel.
And the end results I was very delighted, Marc enjoyed it a lot especially the noodles. I guess after the first trial, I need to make again before the season ends. So here, I quickly archived the lobster egg noodle recipe for future use.
- 1 lobster (600g – 1kg)
- handful Spring onion
- 3 inches ginger slices
- 3 cloves of garlic, cut into thin slices
- Cornflour (for dusting the lobster)
- Chinese Rice wine
- chicken bouillon powder
- Wash and cut the lobster into pieces accordingly with a cleaver. Patch dry with kitchen paper.
- Cook the lobster legs and head in a small pan of water with some spring onion and ginger to make a broth for later use.
- Cook some egg noodles and keep aside.
- Dust the lobster pieces with cornflour.
- Heat up some cooking oil in a wok in high heat and then carefully place the lobster into the hot oil and let them cook briefly for a minute or so. Turn the lobster pieces from time to time so all sides are seared.
- Transfer the seared lobster to plate and discard the oil and wipe the wok if necessary to remove the traces.
- Heat up some new oil again at medium high heat and then add in the garlic, ginger and spring onion, sauté for 20-30 seconds, and then turn the lobster pieces into the wok. Toss to mix.
- Pour in some chinese rice wine, toss from time to time.
- Pour in the lobster broth prepared earlier and add in some chicken bouillon powder. Mix and bring to boil until the lobster is cooked through, Be careful not to overcook the lobster.
- In the meantime, warm up the cooked noodles if cooled down.
- Place the drained hot noodle on a large serving plate, and pour the lobster and broth on top of the noodle. Serve immediately while it’s hot.
Recipe Type : Main Course
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