15th June 2020

Lobster Hokkien Mee

RECIPES 40 minutes Seafood Dish
Prep 15 minutes
Cooking 25 minutes
Total 40 minutes
Servings 4
  • 1 whole lobster*
  • 100g pink oyster mushrooms*
  • 2 cloves garlic (sliced) 
  • 2 red onions (chopped) 
  • 5 pieces ginger (sliced)  
  • 50g butter 
  • 2 teaspoons sugar  
  • 3 tablespoons corn flour 
  • 60ml shao xing wine 
  • 300ml chicken or seafood stock 
  • 2 sprigs spring onion 
  • 100g beansprouts*
  • 2 kampong eggs*
  • 100g yellow noodles 
  • 200g thick bee hoon 
  • Salt 
  • Pepper

*Local produce

Step 1

Chop the lobster, remove the tomalley and dust with cornflour. Pan fry the lobster pieces in butter until shell just turns red. Do not overcook.

Step 2

In a pan, saute garlic, ginger, and onions in oil until golden brown. Add in mushrooms and simmer in the chicken or seafood stock for about 5 minutes before adding the noodles to simmer for another 5 minutes.

Step 3

When the mixture comes to a boil, add in lobster pieces, beansprouts, spring onions and eggs to cook for a further 5 minutes.

Step 4

Garnish with more spring onions and serve hot.