Lobster Yi Mein
with Shiitake Mushrooms & Asian Greens
Cooking time
25 minutes
Servings
2/4
Calories
650 /serving
You’ll find something to celebrate when this Cantonese-inspired feast hits the table. The lobster meat is delicately pan-crisped, playing off the textures of specialty Asian mushrooms and greens. With hints of ginger and oyster sauce, this homemade meal is banquet material.
We will send you:
- 225g Pre-cooked wild-caught lobster meat (product of Canada)
- 20g Ginger
- 225g Asian greens (yu choy or gai lan)
- 90g Shiitake mushrooms
- 3 Garlic cloves
- 3 Scallions
- 30ml Vegetable demi-glace
- 60ml Soy sauce (low sodium)
- 20g Cornstarch
- 60ml Oyster sauce
- 15ml Toasted sesame oil
- 225g Fresh noodles
Contains: Lobster • Oysters • Sesame • Soy • Sulphites • Wheat
You will need:
Medium pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Strainer
Total Fat
36 g
Saturated Fat
11 g
Sodium
1060 mg
Total Carb
35 g
Sugars
6 g
Protein
47 g
Fibre
5 g
Preparation
Boil the noodles & gai lan
- Bring a medium pot of salted water to a boil.
- Remove the bottom inch of the gai lan stems; roughly chop the leaves and stems.
- Add the noodles and gai lan to the pot of boiling water; stir gently to separate.
- Boil, 2 to 4 min., until al dente.
- Drain and rinse.
- Toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, mince the garlic.
- Peel and mince the ginger.
- Remove the stems from the mushrooms; thinly slice the caps.
- Cut the scallions crosswise into 1-inch pieces.
Prepare & crisp the lobster
- Pat the lobster dry; season with S&P.
- Place the cornstarch on a plate.
- Working one at a time, coat the lobster in the cornstarch (pressing to adhere).
- In a medium pan, heat a generous drizzle of oil on medium-high.
- Add the lobster and cook, 2 to 3 min., until crispy and heated through.
- Transfer to a paper towel-lined plate. Wipe out and reserve the pan.
Make the sauce
- In the same pan, heat the sesame oil and a drizzle of oil on medium-high.
- Add the garlic, ginger, scallions and mushrooms. Sauté, 2 to 3 min., until fragrant and beginning to brown.
- Add the oyster sauce, soy sauce, demi-glace and ½ cup water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 3 to 4 min., until beginning to thicken.
Combine the pasta
- To the pan of sauce, add the noodles and gai lan.
- Cook, stirring often, 2 to 3 min., until combined and warmed through.
- If the sauce seems dry, gradually add 3 tbsp water until you achieve your desired consistency.
Plate your dish
- Divide the noodles between your plates.
- Top with the lobster. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
