How To Make Lobster & Onion Noodle Salad
Preparation time:20 minutes + overnight defrosting
Cooking time:10 minutes
- 2 Big & Juicy Whole Cooked Canadian Lobsters
- 1 tbsp oyster sauce
- 1 tbsp reduced salt soy sauce
- ½ tsp toasted sesame oil
- ½ tsp maple syrup
- 2 tbsp sunflower oil
- 2 cloves garlic, finely chopped
- ½ Chinese leaf lettuce, roughly cut into 3cm chunks
- Bunch salad onions (about 8), trimmed and cut into 4cm lengths
- 15g fresh root ginger, peeled and cut into matchsticks
- 1 red chilli, sliced
- 1½ tbsp Shaoxing rice wine
- 275g pack ready-to-eat egg noodles
1. Prepare the lobster according to pack instructions, defrosting overnight in the fridge and then removing all of the meat from the shell. Roughly chop the tail and any other meat but keep the claw meat intact. Mix the oyster and soy sauces, sesame oil, maple syrup and 1 tbsp water with a good grind of black pepper; set aside.
2. Heat 1 tbsp oil over a high heat in a wok. When smoking, add the garlic and Chinese leaf lettuce and fry for 1 minute until softened; tip on to a plate and set aside. Heat the remaining 1 tbsp oil in the pan and fry the salad onions, ginger and chilli for 1 minute until just golden. Add the lobster and fry for another 30 seconds, then stir in the Shaoxing rice wine and stir-fry for 30 seconds.
3. Tip in the oyster sauce mixture, then the Chinese leaf lettuce and the noodles and toss over the heat for a final minute until piping hot. Divide between plates and serve immediately
If you prefer, you can enjoy this lobster dish with cooked rice – just toss through a pouch of ready cooked rice instead of the noodles.
And to drink…
LeftField Hawkes Bay Rosé, New Zealand (75cl), has fresh raspberry, strawberry and cranberry notes, and complements seafood beautifully.
Typical values per serving:
- Energy: Per serving 2272kJ
- Fat: 20g
- Saturated Fat: 3.2g
- Carbohydrate: 41g
- Sugars: 6.2g
- Protein: 44g
- Salt: 3.9g
- Fibre: 4.6g