Lobster Hokkien Mee

15th June 2020

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.

Lobster Hokkien Mee

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