Black Truffle & Pepper Lobster Noodles
Black Truffle & Pepper Lobster Noodles
Ingredients
For the Lobster
- 2 kg live lobster
- 1/4 cup plain flour, for dusting
- 500 ml oil, for deep frying
For the Sauce and Noodles
- 4 garlic, cloves, minced
- 2 cm ginger, fresh, grated
- 4 spring onions, separated into white and green parts, chopped
- 1 teaspoon white pepper
- 1 teaspoon black pepper, freshly ground
- 60 ml Shaoxing wine
- 500 ml chicken stock
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon sugar
- 1 teaspoon sesame oil
- 400 g egg noodles
- 2 tablespoons black truffle paste
- 1 tablespoon black truffle oil
Instructions
- 1
Prepare the live lobster by cutting it in half lengthwise. Carefully clean out the stomach and the brain sac from the lobster head. Remove the claws and crack them. Chop the lobster body into smaller, manageable pieces.
⏱️ 15 min
- 2
Lightly dust all the lobster pieces, including the cracked claws, with plain flour. Ensure an even, thin coating.
⏱️ 5 min
- 3
Heat the oil for deep frying in a large wok over high heat until it reaches approximately 175°C (350°F). Carefully deep fry the floured lobster pieces in batches, if necessary, until they are cooked through and turn opaque, about 2-3 minutes per batch. Remove the fried lobster from the wok and set aside on a wire rack to drain excess oil.
⏱️ 10 min•🌡️ 175
- 4
Carefully remove most of the oil from the wok, leaving about 1-2 tablespoons. Add the minced garlic, grated ginger, and the white parts of the chopped spring onions to the wok. Sauté over medium heat until fragrant, about 1-2 minutes.
⏱️ 2 min
- 5
Add the white pepper and freshly ground black pepper to the wok. Sauté for another 30 seconds until their aroma is released.
⏱️ 1 min
- 6
Deglaze the wok by pouring in the Shaoxing wine. Allow it to simmer for about 30 seconds to cook off the alcohol.
⏱️ 1 min
- 7
Pour in the chicken stock and bring the mixture to a boil. Season the sauce with oyster sauce, soy sauce, and a pinch of sugar. Stir in the sesame oil. Mix everything until well combined and the sugar has dissolved.
⏱️ 3 min
- 8
Add the egg noodles directly into the simmering sauce in the wok. Use tongs to stir and toss the noodles with the sauce until they absorb the flavors and are cooked through to your desired al dente texture. This usually takes 2-4 minutes, depending on the noodle type.
⏱️ 4 min
- 9
Return the fried lobster pieces to the wok with the noodles and sauce. Gently toss everything together to ensure the lobster is well coated and heated through.
⏱️ 2 min
- 10
Add a large dollop of black truffle paste and a generous drizzle of black truffle oil to the wok. Stir everything together one last time to evenly distribute the truffle aroma and flavor.
⏱️ 1 min
- 11
Plate the Black Truffle & Pepper Lobster noodles immediately. Garnish generously with the green parts of the chopped spring onions before serving.
⏱️ 1 min
Kitchen Tools
Black Truffle & Pepper Lobster Noodles
For the Lobster
- 2 kg live lobster
- 1/4 cup plain flour, for dusting
- 500 ml oil, for deep frying
For the Sauce and Noodles
- 4 garlic, cloves, minced
- 2 cm ginger, fresh, grated
- 4 spring onions, separated into white and green parts, chopped
- 1 teaspoon white pepper
- 1 teaspoon black pepper, freshly ground
- 60 ml Shaoxing wine
- 500 ml chicken stock
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon sugar
- 1 teaspoon sesame oil
- 400 g egg noodles
- 2 tablespoons black truffle paste
- 1 tablespoon black truffle oil
Instructions
- 1
Prepare the live lobster by cutting it in half lengthwise. Carefully clean out the stomach and the brain sac from the lobster head. Remove the claws and crack them. Chop the lobster body into smaller, manageable pieces.
⏱️ 15 min - 2
Lightly dust all the lobster pieces, including the cracked claws, with plain flour. Ensure an even, thin coating.
⏱️ 5 min - 3
Heat the oil for deep frying in a large wok over high heat until it reaches approximately 175°C (350°F). Carefully deep fry the floured lobster pieces in batches, if necessary, until they are cooked through and turn opaque, about 2-3 minutes per batch. Remove the fried lobster from the wok and set aside on a wire rack to drain excess oil.
⏱️ 10 min•🌡️ 175 - 4
Carefully remove most of the oil from the wok, leaving about 1-2 tablespoons. Add the minced garlic, grated ginger, and the white parts of the chopped spring onions to the wok. Sauté over medium heat until fragrant, about 1-2 minutes.
⏱️ 2 min - 5
Add the white pepper and freshly ground black pepper to the wok. Sauté for another 30 seconds until their aroma is released.
⏱️ 1 min - 6
Deglaze the wok by pouring in the Shaoxing wine. Allow it to simmer for about 30 seconds to cook off the alcohol.
⏱️ 1 min - 7
Pour in the chicken stock and bring the mixture to a boil. Season the sauce with oyster sauce, soy sauce, and a pinch of sugar. Stir in the sesame oil. Mix everything until well combined and the sugar has dissolved.
⏱️ 3 min - 8
Add the egg noodles directly into the simmering sauce in the wok. Use tongs to stir and toss the noodles with the sauce until they absorb the flavors and are cooked through to your desired al dente texture. This usually takes 2-4 minutes, depending on the noodle type.
⏱️ 4 min - 9
Return the fried lobster pieces to the wok with the noodles and sauce. Gently toss everything together to ensure the lobster is well coated and heated through.
⏱️ 2 min - 10
Add a large dollop of black truffle paste and a generous drizzle of black truffle oil to the wok. Stir everything together one last time to evenly distribute the truffle aroma and flavor.
⏱️ 1 min - 11
Plate the Black Truffle & Pepper Lobster noodles immediately. Garnish generously with the green parts of the chopped spring onions before serving.
⏱️ 1 min