In the vibrant tapestry of Cantonese cuisine, few dishes symbolise celebration and togetherness as profoundly as Cantonese Lobster with Glass Noodles. This sumptuous dish is not only a feast for the senses but also a ritual that brings families and friends together during special occasions.
At its heart, this dish exudes the essence of Cantonese culinary artistry. Succulent lobster, a symbol of opulence and abundance, is carefully prepared and then combined with delicate glass noodles that soak up the rich flavors of the seafood. The result is a harmonious marriage of taste and texture, a blend of tender lobster meat and the satisfying chew of glass noodles.
Cantonese Lobster with Glass Noodles is more than just a meal – it’s a tradition that embodies the spirit of communal dining. This dish takes center stage during family gatherings, festivals, and milestone celebrations. The act of sharing a large, beautifully cooked lobster becomes a focal point around which loved ones gather, laugh, and create lasting memories.
The process of cracking open the lobster shells, savouring each succulent morsel, and enjoying the savoury glass noodles together fosters an atmosphere of warmth and camaraderie. As chopsticks deftly navigate the dish, stories are exchanged, laughter fills the air, and bonds are strengthened.
The tradition of enjoying Cantonese Lobster with Glass Noodles reflects the deep cultural reverence for culinary heritage. Passed down through generations, the dish encapsulates not only the skills of the chef but also the values of family unity, respect for ingredients, and the art of balance that is integral to Cantonese cuisine.
In Cantonese culture, food is an expression of love and a conduit for sharing joy. As the aroma of succulent lobster and fragrant glass noodles wafts through the air, it invites everyone to gather around the table. So, whether it’s a grand celebration or an intimate family dinner, Cantonese Lobster with Glass Noodles continues to remind us that the simple act of sharing a meal can create cherished moments that linger in our hearts forever.
Cantonese Lobster with Glass Noodles
Ingredients
- 1 850g Lobster
- 1 cup Corn Flour
- Salt
- 2 Eggs, whisked
- Oil, for frying
- 150 g Glass Noodles
Sauce Ingredients
- 6 slices Ginger
- 3 Garlic Cloves, minced
- 5 Spring Onions, cut into 5cm lengths. Green and Whites separated
- 1 tbsp Light Soy sauce
- 2 tbsp Rice Wine
- 1 tbsp Oyster Sauce
- 1 cup Chicken Stock
- Salt
- White Pepper
- 1 tsp Sugar
- 1 tbsp Corn Flour mixed with 2 tbsp Water to make a slurry
Instructions
- Begin by placing your lobster in a freezer for 15-20 minutes, this will sedate the lobster without freezing the meat.In the meantime, place 150g dried glass noodles into a pan of boiling water for 2-3 minutes and once softened, drain and set to one side.Remove the lobster from the freezer and place on a chopping board with its head facing towards your dominant hand. Take a sharp knife and place it point down at the base of the lobster’s head, just behind the eyes, then carefully and quickly plunge the knife through the shell and cut down towards the top of the head. Remove and discard the feathery gills, the green innards and the digestive tract/vein. Cut the lobster in half from head to tail, then remove the claws, and elbow section. Carefully crack the shell on the claws, as you want them to stay intact. Cut the body from the tail and then cut the tail into 3 or 4 equal pieces on each half. Rinse the prepared lobster under cold water, allow to drain and pat dry with a clean tea towel. Mix 1 tbsp corn flour with the 2 whisked eggs and salt, dip the lobster pieces in the corn flour batter and then dredge in the remaining dry corn flour to coat completely, banging off any excess. Place a wok over a medium to high heat, add 500ml oil and once hot flash fry the lobster pieces for 20-30 seconds in batches. Transfer to a wire rack or kitchen paper and allow to drain. Pour the excess oil into a heat proof bowl but do not wipe the wok clean and place it back over a medium to high heat and add the ginger, garlic and the whites of the spring onion. Fry for 20 seconds and then add your drained lobster pieces, continuing to stir fry for a further 2 minutes. Next add the light soy sauce, rice wine, oyster sauce, chicken stock, white pepper and sugar. Bring to the boil, check the seasoning and if required, add a pinch of salt to taste. Now add the spring onion greens, give the corn flour slurry a mix and pour into the sauce stirring constantly until you reach your desired consistency. Once thickened, switch off the heat and stir in the drained glass noodles. Transfer to a serving plate and enjoy. Kwoklyn’s TipIf you really can’t face the thought of dispatching a lobster yourself, a good quality fishmonger will be able to supply a ready prepared lobster but do ensure that you keep it at a constant chilled storage temperature after buying and cook it on the same day.
