Lobster Chow Main

Ingredients

• 1 whole lobster lobster (Cooked and meat removed from shell; the original recipe calls for lobster as the primary protein.)
• 0.5 pound chow mein noodles (Chinese egg noodles; boil until just tender before using.)
• 1 cup, sliced celery (Cut into thin diagonal slices for even cooking.)
• 1 medium, sliced onion (Slice thinly so it softens quickly in the pan.)
• 1 cup bean sprouts (Fresh sprouts preferred; rinse and drain before using.)
• 2 tablespoons soy sauce (Use a light Chinese-style soy sauce for an authentic flavour.)
• 2 tablespoons lard (Used for frying; the original recipe specifies lard as the cooking fat.)
• 0.5 teaspoon salt (Season to taste.)
• 0.25 teaspoon pepper (White or black pepper; the original recipe calls for pepper as seasoning.)
• 0.25 cup water (Used to deglaze the pan and help cook the vegetables through.)

Instructions

1. 1Bring a large pot of water to a boil over high heat. Add the chow mein noodles and cook according to the packet instructions, usually 3–4 minutes, until just tender but still firm. Drain well in a colander and set aside. Do not rinse them — the starch helps them fry up nicely later.
2. 2If your lobster is whole and already cooked, crack open the claws and tail and remove all the meat carefully. Cut the lobster meat into bite-sized chunks roughly 1-inch pieces and set aside on a plate. If you have an uncooked lobster, steam or boil it first for 10–12 minutes until the shell is bright red, then allow it to cool before removing the meat.
3. 3Slice the celery into thin diagonal pieces about 1/4-inch thick. Slice the onion into thin half-moon strips. Rinse the bean sprouts under cold water and drain. Having everything prepped before you start cooking is important because stir-frying moves quickly.
4. 4Place a large frying pan or wok over medium-high heat and add the lard. Allow it to melt and heat until it shimmers slightly, about 1 minute. Add the drained cooked noodles to the pan in an even layer. Press them down gently and fry without stirring for 2–3 minutes until the bottom is lightly golden. Flip or toss the noodles and fry for another 1–2 minutes. Remove the fried noodles to a serving plate and keep warm.
5. 5Using the same pan with any remaining lard over medium-high heat, add the sliced onion and celery. Stir and toss them continuously using a spatula or tongs for about 3 minutes until the onion begins to soften and turn translucent. The celery should remain slightly crisp. Add the water to the pan to help the vegetables cook through without burning, and continue stirring for 1 more minute.
6. 6Add the lobster chunks and bean sprouts to the pan with the onion and celery. Toss everything together gently so the lobster does not break apart. Cook for 2–3 minutes, stirring continuously, until the bean sprouts are slightly wilted and the lobster is heated through. Because the lobster is already cooked, you are just warming it, so avoid overcooking which would make it rubbery.
7. 7Pour the soy sauce evenly over the lobster and vegetable mixture in the pan. Sprinkle over the salt and pepper. Toss everything together well so all ingredients are evenly coated. Taste a small piece and adjust seasoning if needed. Cook for a final 1 minute over medium-high heat until everything is glossy and well combined.
8. 8Spoon the lobster, vegetable, and sauce mixture directly over the fried noodles on the serving plate. Serve immediately while everything is hot. The noodles will absorb some of the sauce, so serve as quickly as possible for the best texture.