Lobster in mandarin Chinese is ‘Long-xia’ which translates as ‘dragon prawn’. Dragons to the Chinese are the king of animals (although they are a mythical creature). Here, the translation and name is apt because to me the lobster is the king of prawns.
In Chinese restaurants this dish is called ginger and spring onion lobster noodle. For my version, I love to add yellow bean sauce, which adds a wonderful ‘umami’ and ‘bouillon stock’-like flavour, and coupled with the natural sweetness of the lobster makes this dish really moreish and simply irresistible.
This is my ultimate favourite noodle dish.