Lobster Yee Mein (Lobster Noodles)

When it comes to Chinese cuisine, lobster Yee Mein is a popular dish.

Lobsters were cheap at my local Asian grocery store recently. It was valued at $6.99 per pound, so I bought a 3-pound Boston lobster.

There aren’t many recipes out there for lobsters that I’m aware of. Lobster with mango and mango and lobster salad were some of the previous dishes I had prepared. Lobster, in my opinion, is one of those ingredients that tastes great but isn’t really adaptable.

Lobsters are frequently served with Yee Mein (also known as “E-Fu”) noodles in Chinese restaurants in the United States. Stir-fried ginger and scallion are added to the lobster, then served over a bed of boiling Yee Mein. Wedding feasts, birthday celebrations, and informal get-togethers all feature the delectable dish of lobster yee mein. It was what I made precisely as well.

When it comes to lobster yee mein, it was delicious and similar to restaurant quality, but there wasn’t the “breath of wok” flavor. To cook a giant lobster at home, I used a wok that could barely handle the claws.

Try my recipe for lobster noodles this holiday season!


What is the average number of calories in one serving?

  • Each serving of this recipe contains only 244 calories.

With this recipe, what are its complementary dishes?

I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.



  • 1 1/2 cup water and 1 tablespoon cornstarch; use more cornstarch if you like a thicker sauce
  • 10-12 slices peeled ginger
  • 2 stalks of scallions, cut into 2-inch length (5 cm)
  • 3lbs. of 1 lobster
  • extra cooking oil for frying
  • 4 oz. (113 g) yee mien or e-fu noodles
  • 3 tablespoons cooking oil


  • 1/2 teaspoon sesame oil
  • 1 1/2 teaspoons sugar
  • 1 tablespoon soy sauce
  • 1/8 teaspoon white pepper powder
  • 2 tablespoons oyster sauce
  • salt to taste
  • 1 tablespoon Shaoxing wine


  1. Crush the lobster into little bits after cleaning it. (I always request that the store slice it up for me.) Before serving, lightly crack the lobster claws. Paper towels work well for blotting the lobster.
  2. Boil the Yee Mein according to the packaging instructions in a pot of boiling water. When cooking the Yee Mein, take care not to overcook it. Drain and place on a large serving dish.
  3. 3 tablespoons of cooking oil should be heated in a large wok or deep skillet. Stir-fry the ginger until fragrant, then add the lobster and cook for a few minutes. When they turn red, add in the sauce, followed by the water, and continue to stir. Then cover the wok/skillet with its lid and allow the lobster pieces to cook for a few minutes or until they are done. Make sure you don’t overcook the lobster or come out rubbery.
  4. Squeeze the scallions into the lobster before removing the lid and serving. To taste, add salt if necessary. Pour the lobster on top of yee mein and serve. Serve.
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