Hand-Pulled Noodles with Lobster and Chili Oil
- Level: Easy
- Yield: 2 servings
- Total: 45 min
- Active: 45 min
Ingredients
1/2 cup plus 2 tablespoons vegetable oil
1 tablespoon finely grated fresh ginger
6 cloves garlic, finely grated
3 scallions, thinly sliced, greens and whites separate
6 shiitake mushrooms, stem removed, thinly sliced
1 quart seafood broth
1 quart water
1/2 cup toasted sesame oil
2 tablespoons chili flakes
1 teaspoon Sichuan peppercorns, ground
1 teaspoon sugar
One 1-to-1 1/4-pound lobster
1 head baby bok choy, quartered lengthwise
2 tablespoons soy sauce
Kosher salt
8 ounces hand-pulled noodles or fresh Chinese egg noodles
Directions
- Heat 2 tablespoons of the vegetable oil in a Dutch oven over medium heat. Add the ginger, 4 cloves of the garlic and white parts of the scallions and cook, stirring frequently, until fragrant, 1 to 2 minutes. Add the shiitakes and cook until they begin to soften, another minute. Add the seafood stock and water and bring to a boil, then reduce to a simmer.
- Meanwhile, start the chili oil: Heat the remaining 1/2 cup vegetable oil in a small saucepan over medium heat to 350 degrees F. Combine the sesame oil, chili flakes, Sichuan peppercorns, sugar and the remaining 2 cloves garlic in a heat-safe bowl. Pour the hot vegetable oil over the top, stir and set aside.
- Using a chef's knife, take the lobster and, holding the body securely and using the tip of the knife placed perpendicular just behind the eyes with the blade facing away from the tail toward the eyes, drive the knife down firmly and swiftly through the lobster head and bring the handle down towards the board to split the front half of the head. Add the lobster to the seafood stock and cook 6 minutes.
- Remove the lobster to a sheet pan and let cool while you add the veg to the broth.
- Add the bok choy and simmer, stirring occasionally, until the bok choy is tender, 4 to 5 minutes. Add the soy sauce and stir. Taste and season if necessary.
- Meanwhile, break down the lobster, separating the meat from the shell. Leave the tail meat whole and slice in half lengthwise. Try to keep the claw meat whole as well. Set the tail and claws aside and add the rest of the meat to the broth.
- Add the noodles to the broth and cook until tender, about 3 minutes.
- To assemble, divide the noodles between 2 bowls and ladle broth with the bok choy, lobster meat and mushrooms over the top. Garnish each with a lobster tail piece and claw, the scallion greens and a drizzle of the chili oil.