Lobster Fried In Rice Noodles

1. 1

   Soak the rice vermicelli in cool water for 20-30 minutes to soften.

2. 2

   Blanch the lobsters in boiling water for 30-60 seconds, them transfer immediately to ice water bath.

3. 3

   Once cool, crack lobster and extract the mostly raw meat.

4. 4

   Chop tails into 1-2 inch chunks (approximately 4 pcs per tail), combine in a bowl with knuckle portions.

5. 5

   Reserve claw and body meat for another use.

6. 6

   Season egg with salt and pepper and a pinch of cayenne.

7. 7

   Grab a healthy pinch of vermicelli, dip into egg wash, and wrap noodles around lobster chunks.

8. 8

   Try to wrap them relatively tightly but don't fret anout it holding together, the finished result is relatively loose.

9. 9

   Heat oil in heavy-bottomed pan or deep fryer to about 360 degrees.

10. 10

    Working in batches, fry noodle-wrapped lobster chunks about 4-5 minutes until done.

11. 11

    Please note: Noodles will loosen somewhat from around lobster chunks.

12. 12

    The first few will be a mess but will still taste delicious!

13. 13

    It takes a little bit to get the hang of the rolling and frying process.

14. 14

    Drain on paper towels and serve with dipping sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.