Entrées / LOBSTER WITH CHEESE AND YI MIEN
Seasonal lobster over a bed of Chinese egg noodles, topped with a decadent cheese sauce.
Recipe from Chuk Yuen Seafood Restaurant in Happy Valley.
Cheese sauce
- Combine ingredients (except water and cornstarch) in saucepan on medium-low heat, stir until smooth.
- Combine cornstarch and cold water, mix thoroughly. Stir sauce constantly; add thickener in increments until desired consistency is reached. Sauce should be thick and paste-like. Set aside.
Prep lobster
- Hold by tail legs down. Aim 4-5 cm behind eyes. Cut between eyes, head entirely.
- Rotate lobster, continue halving lobster right through the tail. Remove intestine and head sac. Cut claws, discard legs. Cut tail away from head chop into segments.
- Ask your fishmonger to cut lobster for you if you don’t wish to prep at home.
Boiling noodles
- Boil egg noodles to desired softness. Drain.
Blanch lobster
- In large wok on high heat, fill halfway with canola or peanut oil.
- Pat lobster dry. When oil is hot, put lobster in.
- Reduce heat to medium. Stir lobster for 90 seconds, or 80% cooked.
- Drain away oil, transfer to bowl.
Combine ingredients
- In a new wok, cut and saute button mushrooms in a bit of butter.
- On medium heat, add cheese sauce. Heat and stir for 30 seconds.
- Add lobster and increase to high heat. Stir-fry for 2 minutes.
Arrangement
- Transfer noodles to large platter. Top with lobster and cheese sauce.
INGREDIENTS
- (Serves six)
- (Cheese sauce)
- Butter (2 cups)
- Processed cheese (6-8 slices)
- Water (770ml)
- Chicken powder (4 tbsp)
- Water (190ml)
- Cornstarch (110g)
- Live lobster (3 + lbs)
- Dried Chinese egg noodles (200g)
- Button mushrooms (100g)
WINE PAIRING
- Meursault, Cote du Beaune Domaine Comtes Lafon 2002 A classic white Burgundy with smoky overtones
- Wine pairing by Alan Liu of The French Window
MUSIC PAIRING
- Artist : Joanna Newsom
- Title: Ys Date : 2006 Label : Drag City
- Music pairing by The Hedonist
WHERE TO BUY
- Lobster and Chinese egg noodles available at wet markets
PREP TIME & COOK TIME
- 10 mins; 10 mins
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