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.... Read more.
Freeze the lobster for 30 minutes. Heat a large pan of boiling water, then very quickly plunge the lobster in the water and cook for about 8 minutes until pink.
Lift the lobster out; put the remaining broth to one side. Using a large cleaver or knife, chop off the tail and cut into three sections. Chop off the claws. Divide the body in half lengthways and then spoon out the brown flesh if preferred and discard. Chop each half into two pieces. Using the back of the cleaver, crack the shell of the claws and all the other pieces – this helps to let the sauce the lobster is cooked in seep through and flavour the meat.
Heat a wok over a high heat and add the groundnut oil. Add the garlic and ginger and cook for a few seconds. Add the yellow bean sauce, soy sauce and rice wine or sherry and cook for 30 seconds.
Add the lobster and stir well to coat the lobster in the sauce. Add the cooked noodles and toss through well. Add 3–4 tablespoons of the liquid the lobster was cooked in (keep the rest to make a good seafood stock). Finally, add the spring onions, toss through well and serve immediately.
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