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1
One by one, hold the lobsters with a cloth and separate the head and body and then the two claws using a heavy knife or cleaver.
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2
Crack the claws with the back of the knife, this will make them easier to eat.
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3
Flatten the body and cut it into four quarters, then cut the head in half lengthways.
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4
Remove the tomalley (the liver of the lobster which resembles a green sauce) and discard.
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5
Remove any roe from the body, which can be saved and used to dress canapes or dim sum later.
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6
Sprinkle the 8 pieces of lobster with potato starch, this acts as a sticking agent, bonding the meat to the shell during the cooking process.
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7
Pour the oil into a wok or pan and heat until its close to boiling point, approx 200C.
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8
Carefully place the lobster pieces into the oil and baste until the shell and meat has turned orange, then remove from the oil immediately and set aside to rest on kitchen roll to absorb any excess oil.
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9
In a separate pan over a medium flame, add 3 tbsps of the hot oil that was used to cook the lobster, add the ginger, spring onion and garlic and fry gently.
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10
Add the Shaoxing rice wine and stock and stir fry until the ingredients are softened and wilted.
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11
Add the cooked lobster pieces and braise over a gentle heat for approx 3-5mins.
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12
Then remove the lobster pieces from the braising liquid to rest.
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13
Do not throw away the braising liquid.
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14
Cook your noodles in a pan of boiling water, approximately 3-4L.
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15
Boil the noodles for 1 minute til they are softened; remove noodles from the hob and strain into a colander.
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16
Rinse with cold water and set aside.
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17
Add the noodles to the braising liquid and toss so that the noodles and hot through and coated with sauce.
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18
Remove from the hob and plate.
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19
Reassemble lobster pieces onto the plate of noodles and dress with a sprinkle of finely chopped spring onion and a few sprigs of coriander.
