Lobster with e-fu noodles

E-fu are Chinese egg noodles that are said to bring a long life to they who consume them, and thus they're a popular appearance at birthdays and celebrations.

Credit: Adam Liaw

• serves

  2

• prep

  20 minutes

• cook

  10 minutes

• difficulty

  Mid

Ingredients

• 1 kg live green lobster
• 300 g e-fu noodles
• 250 g butter
• 25 g garlic cloves, finely chopped
• 1 tbsp Shaoxing wine
• 1–2 spring onions, white ends cut into 4-cm lengths, green tops thinly sliced
• 500 ml (2 cups) chicken stock
• 1 tsp Knorr concentrated chicken stock liquid
• salt and sugar, to taste
• 1 tbsp oyster sauce
• 2 tsp potato starch dissolved in 1 tbsp water
• coriander sprigs, to garnish

Chilling time: 2 hours

Instructions

1. To kill the lobster humanely, place in the freezer for 2 hours to put it to sleep. Using a cleaver, cut the lobster in half lengthways, then again into large pieces. Prepare a steamer basket.
2. Bring a large saucepan of water to the boil. Add the e-fu noodles and cook for 1-2 minutes or until just soft. Drain and refresh under cold running water.  
3. Melt the butter in a large saucepan over medium heat. Add the garlic and stir until just starting to colour. Add the Shaoxing wine and simmer until evaporated. Add the white spring onion ends and stir for 1-2 minutes, then add the add the chicken stock and concentrated stock liquid. Bring to the boil and simmer for 1 minute or until slightly thickened. Season with salt, sugar and oyster sauce, then whisk in the potato starch mixture and simmer until lightly thickened.  
4. Meanwhile, place the lobster head and leg pieces in the steamer and cook for 2 minutes, then add the remaining pieces and cook for another 2–3 minutes or until nearly cooked through.  
5. Add the crab pieces to the wok and toss until heated through and well coated. Place on top of the noodles and scatter with coriander and spring onion.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.