Spicy Creamy American Lobster Noodles
Spicy Creamy American Lobster Noodles
Ingredients
For the Lobster
- 1 live American lobster, large, about 1 1/2 to 2 pounds
- 6 cups vegetable oil, for deep frying
For the Noodles
- 1 pound fresh egg noodles
- 4 cups ice
- 4 cups water
For the Spicy Creamy Sauce
- 2 tablespoons vegetable oil, for sautéing
- 1 tablespoon fresh ginger, minced
- 2 teaspoons garlic, minced
- 1 teaspoon chili flakes, or to taste
- 2 tablespoons chili sauce, such as Sriracha or gochujang
- 1 red jalapeño, sliced, seeds removed for less heat if desired
- 2 tablespoons tomato paste
- 1/2 cup scallions, chopped, divided for sauce and garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup unsalted butter, 1 stick
- 1 1/2 cups heavy cream
- 1 tablespoon Yum Yum seasoning powder, or to taste
Instructions
- 1
Prepare the lobster: Carefully remove the yellow rubber bands from the lobster claws. Place the lobster on a sturdy cutting board. Using a heavy cleaver or large chef's knife, carefully split the lobster in half lengthwise, starting from the head and continuing through the tail. Separate the claws from the body. You may need to crack the claws slightly to allow for better cooking and sauce penetration.
⏱️ 10 min
- 2
Deep fry the lobster: In a large, heavy-bottomed pot or Dutch oven, heat 6 cups of vegetable oil over medium-high heat until it reaches 350-375°F (175-190°C). Carefully place the lobster halves and claws into the hot oil. Fry in batches if necessary to avoid overcrowding. Fry for 5-7 minutes, or until the lobster turns a vibrant red color and is cooked through. Using tongs, carefully remove the deep-fried lobster pieces from the oil and transfer them to a bamboo steamer basket or a wire rack set over a baking sheet to drain any excess oil.
⏱️ 15 min•🌡️ 360
- 3
Prepare the noodles: While the lobster is frying, bring a large pot of salted water to a rolling boil. Add the fresh egg noodles and cook according to package directions until al dente, usually 2-4 minutes. Do not overcook. Immediately drain the hot noodles and transfer them into a large bowl filled with ice water to stop the cooking process and firm up their texture. Let them sit for 2-3 minutes, then drain thoroughly.
⏱️ 10 min
- 4
Make the spicy creamy sauce: Carefully pour out the deep-frying oil from the pot (reserve for other uses or discard properly), leaving about 2 tablespoons of oil in the pot, or use a clean large pot. Heat the oil over medium heat. Add the minced ginger and minced garlic and sauté for 1 minute until fragrant. Add the chili flakes, chili sauce, sliced red jalapeño, and tomato paste. Stir well to combine and cook for 2-3 minutes, allowing the flavors to meld and the tomato paste to deepen in color.
⏱️ 5 min
- 5
Continue the sauce: Add 1/4 cup of the chopped scallions to the sauce mixture. Season with salt and black pepper to taste. Add the butter and heavy cream to the pot. Stir continuously over medium heat until the butter melts completely and the sauce becomes creamy and well-combined. Bring the sauce to a gentle simmer, then reduce heat to low. Sprinkle in the Yum Yum seasoning powder and mix thoroughly until fully incorporated.
⏱️ 8 min
- 6
Combine lobster and noodles with sauce: Carefully place the deep-fried lobster pieces into the pot with the creamy sauce. Use tongs to gently toss and coat all the lobster pieces evenly with the rich sauce. Remove the sauced lobster from the pot and set it aside, placing it back into the bamboo steamer basket or a clean bowl.
⏱️ 5 min
- 7
Finish the noodles: Add the drained fresh egg noodles into the pot with the remaining creamy sauce. Toss the noodles until they are completely coated with the sauce. Cook for 1-2 minutes, allowing the noodles to absorb some of the sauce and heat through.
⏱️ 3 min
- 8
Plate the dish: Transfer the sauced noodles onto a large serving plate, forming a bed. Arrange the sauced lobster pieces on top of the noodles. Garnish the entire dish generously with the remaining 1/4 cup of fresh chopped scallions.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
For the Lobster
- 1 live American lobster, large, about 1 1/2 to 2 pounds
- 6 cups vegetable oil, for deep frying
For the Noodles
- 1 pound fresh egg noodles
- 4 cups ice
- 4 cups water
For the Spicy Creamy Sauce
- 2 tablespoons vegetable oil, for sautéing
- 1 tablespoon fresh ginger, minced
- 2 teaspoons garlic, minced
- 1 teaspoon chili flakes, or to taste
- 2 tablespoons chili sauce, such as Sriracha or gochujang
- 1 red jalapeño, sliced, seeds removed for less heat if desired
- 2 tablespoons tomato paste
- 1/2 cup scallions, chopped, divided for sauce and garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup unsalted butter, 1 stick
- 1 1/2 cups heavy cream
- 1 tablespoon Yum Yum seasoning powder, or to taste
Instructions
- 1
Prepare the lobster: Carefully remove the yellow rubber bands from the lobster claws. Place the lobster on a sturdy cutting board. Using a heavy cleaver or large chef's knife, carefully split the lobster in half lengthwise, starting from the head and continuing through the tail. Separate the claws from the body. You may need to crack the claws slightly to allow for better cooking and sauce penetration.
⏱️ 10 min - 2
Deep fry the lobster: In a large, heavy-bottomed pot or Dutch oven, heat 6 cups of vegetable oil over medium-high heat until it reaches 350-375°F (175-190°C). Carefully place the lobster halves and claws into the hot oil. Fry in batches if necessary to avoid overcrowding. Fry for 5-7 minutes, or until the lobster turns a vibrant red color and is cooked through. Using tongs, carefully remove the deep-fried lobster pieces from the oil and transfer them to a bamboo steamer basket or a wire rack set over a baking sheet to drain any excess oil.
⏱️ 15 min•🌡️ 360 - 3
Prepare the noodles: While the lobster is frying, bring a large pot of salted water to a rolling boil. Add the fresh egg noodles and cook according to package directions until al dente, usually 2-4 minutes. Do not overcook. Immediately drain the hot noodles and transfer them into a large bowl filled with ice water to stop the cooking process and firm up their texture. Let them sit for 2-3 minutes, then drain thoroughly.
⏱️ 10 min - 4
Make the spicy creamy sauce: Carefully pour out the deep-frying oil from the pot (reserve for other uses or discard properly), leaving about 2 tablespoons of oil in the pot, or use a clean large pot. Heat the oil over medium heat. Add the minced ginger and minced garlic and sauté for 1 minute until fragrant. Add the chili flakes, chili sauce, sliced red jalapeño, and tomato paste. Stir well to combine and cook for 2-3 minutes, allowing the flavors to meld and the tomato paste to deepen in color.
⏱️ 5 min - 5
Continue the sauce: Add 1/4 cup of the chopped scallions to the sauce mixture. Season with salt and black pepper to taste. Add the butter and heavy cream to the pot. Stir continuously over medium heat until the butter melts completely and the sauce becomes creamy and well-combined. Bring the sauce to a gentle simmer, then reduce heat to low. Sprinkle in the Yum Yum seasoning powder and mix thoroughly until fully incorporated.
⏱️ 8 min - 6
Combine lobster and noodles with sauce: Carefully place the deep-fried lobster pieces into the pot with the creamy sauce. Use tongs to gently toss and coat all the lobster pieces evenly with the rich sauce. Remove the sauced lobster from the pot and set it aside, placing it back into the bamboo steamer basket or a clean bowl.
⏱️ 5 min - 7
Finish the noodles: Add the drained fresh egg noodles into the pot with the remaining creamy sauce. Toss the noodles until they are completely coated with the sauce. Cook for 1-2 minutes, allowing the noodles to absorb some of the sauce and heat through.
⏱️ 3 min - 8
Plate the dish: Transfer the sauced noodles onto a large serving plate, forming a bed. Arrange the sauced lobster pieces on top of the noodles. Garnish the entire dish generously with the remaining 1/4 cup of fresh chopped scallions.
⏱️ 4 min