Ginger Scallion Lobster Noodles Recipe

Ginger scallion lobster noodles is a Cantonese-style stir fry dish made by steaming, deep-frying, then stir frying lobsters shell-on. Egg noodles are stir fried in the wok afterwards to absorb remaining aromatics and oils.

Making this at home is as fun as it is delicious! Elijah and I spent a Saturday afternoon cooking this up, and it was well worth the effort. Read on for the recipe!

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Table of Contents

Ingredients for ginger scallion lobster noodles

We found a sweet deal on frozen lobster tails and claws from at Hmart, so we decided to use them in our recipe. Make sure to let it thaw in the fridge for overnight. Do not let raw, frozen lobster thaw on the counter – this will cause improper thawing, resulting in possible bacterial growth as well as tough meat that sticks to the shell.

Feel free to use a whole lobster! If you buy it live, please make sure to treat it humanely. Cut the whole lobster into large chunks, and keep the shells on.

Lobster

• 2 lbs lobster tails and claws
• 1 tbsp cornstarch
• 1 tbsp flour
• 1 cup vegetable oil for frying
• salt & pepper as needed

Ginger Scallion Stir Fry

• 5 slices ginger
• 1 bunch scallions chopped
• 1 tbsp soy sauce
• 2 tbsp shaoxing wine
• ½ tbsp sugar
• 2 tsp Lee Kum Kee chicken boullion
• 1 tbsp Lee Kum Kee premium oyster sauce

Noodles

• 2 servings egg noodles boiled per package instructions
• scallions chopped

How to prep lobster claws and tails

For claws, cut off the arms. Use a sharp, heavy cleaver to cut the claw lengthwise in between the top and bottom claw. If you don’t, we recommend using a shellfish/nut cracker to crack open the claws (we did this.)

This step is important because you need to expose the meat for proper steaming and cooking. Don’t remove the meat completely from the shell, because the shell also protects the meat from getting ripped up and helps retain moisture.

Make sure you have either a sharp cleaver or a cracker. Using dull or improper tools may lead to injury.

How to butterfly a lobster:

We cut the tails via the butterfly method. We thought it would look great aesthetically for the final result (it went wonderfully!) but it did require a little more effort during the cooking process.

Butterflying lobster tails is typically used in baking or barbequing, where oftentimes the large singular piece of meat topped with ingredients or basted with butter. It’s very good for display and also makes picking the meat out very easy for the diner. Since we’re stir frying in this recipe, we actually ran the risk of tossing it around and damaging the meat. But we just handled these pieces more carefully than others and it worked great!

1. Cut the top of the shell lengthwise. Do not cut into the meat.
2. Pry open the shell with your hands.
3. Carefully pull the meat out, lifting it upwards out of the shell. Leave the base of the tail attached. The lobster meat can now lay on top of the shell.

If you don’t want to butterfly, simply cut the tails in half lengthwise, then into thirds.

How to make ginger scallion lobster noodles

Cooking the lobster comes in 3 stages: steam, deep fry, then stir fry. The sauce and oil that remain in the wok is then used to stir fry the noodles. The noodles will absorb all the aromatics and flavors that the lobster has left behind.

Steam the lobster:

Fill a large pot with 1-2 inches of water. Place the lobsters in a steamer basket. Cover and steam the lobster for 3 minutes. Remove from heat.

Deep fry the lobster:

In a bowl, coat lobster tails in cornstarch, salt, and pepper.

Heat oil in a wok. Use high heat.

Fry the lobsters for 2 min or until crisp and golden. Remove the lobsters and let it dry on a grid rack.

Remove most of the oil to set it aside in a heat-safe container – you may need this for the egg noodles later. Leave about 1 tbsp of oil in the wok.

Stir fry the lobster in ginger scallion sauce:

Add all ginger scallion stir fry ingredients to the wok. Cook 1 min until fragrant. Toss the lobster in and stir fry for 2 min.

Remove the stir fry lobster from heat and set aside.

Add the cooked egg noodles to the wok. The noodles will soak up remaining sauce and oil. Add reserved oil as needed. Cook 3 min until brown.

Transfer noodles to a serving platter, then top it with the lobsters and more scallions.

Final Thoughts

Take homestyle stir fry to a new level with this Ginger Scallion Lobster Noodles recipe! Have fun and get hands-on as you cook and eat your fill of juicy lobster and savory noodles!

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References & Further Reading

https://www.bhg.com/recipes/fish/basics/how-to-butterfly-lobster-tail/

https://www.mylivelobster.com/seafood-university/maine-lobster/2-methods-thawing-lobster-tails/