Lobster Noodles (Lobster Yee Mein) - CJ Eats Recipes (2024)

FAQs

What is the difference between lo mein and chow mein? ›

Chow Mein And Lo Mein Use Different Noodles

Lo mein typically uses fresh noodles, while chow mein can be made with fresh or dried. Lo mein noodles are typically thick and chewy. Stir-fried noodles in chow mein are thinner and cooked to a golden crisp.

Bring water to a heavy boil. Using gloves or tongs, place the Maine lobsters into the pot, cover tightly. When the water returns to a heavy boil, turn the heat down to a rolling boil and start the timer. Steam lobsters for 9 minutes for the first pound, and add 4 minutes for each additional pound.

Most commonly, lo mein involves chicken, beef, pork, turkey, shrimp or tofu. Sauce components: Lo mein sauce is mainly composed of sesame oil, light soy sauce, dark soy sauce, garlic, ginger, oyster sauce and a dash of sugar. If you like your noodles to have a little heat, you can sprinkle in some red pepper flakes.

Largely this is a matter of personal taste since both dishes can be made to your preference. If you prefer lightly sauced noodles with some crunch and vegetables with some snap, chow mein might be the way to go. If you like a more comforting noodle with richly flavored sauce, lo mein may be the better option.

From a nutritional standpoint, lo mein is better than chow mein, hands down. "Lo mein would be considered more nutritious because the noodles are not fried and there is less oil used in the cooking," Jaelin says. "Lo mein has less than half the calories and fat found in chow mein.

What can I do to make lobster taste better? Crack the claws a little so the steam escapes, brush the tail meat with olive oil, and put meat side down on a medium heat grill for 6 minutes, then flip over and cook another 5 minutes.

Overcooking lobster tails will result in tough, chewy meat, so be sure to keep a close eye on the tails as they cook. As soon as the shell transforms into that classic fire truck red hue and the meat is opaque, pull it from the water and don't look back.

It's not necessary, but if you'd like to kill the lobster before cooking it, do so by driving a knife into the center of its head and pushing down to split it open.

Basically, it involves cracking open the hard top shell so the meat underneath can come through. As it cooks, the lobster meat will start to puff up over the shell. High-class restaurants love this showy presentation.

Place the tails in the boiling water. Once the water reboils, reduce the heat and cook for the specified times based on the size of the tails. After cooking, you can either use kitchen shears to remove the meat from the shell or split the tails to expose the lobster meat.

Do you peel lobster tail before cooking? ›

Before poaching, you remove the lobster from the shell in one piece, which takes some cutting and careful wiggling so it doesn't tear into pieces. (This is the only method where the shell is discarded before cooking.)

You want to buy an egg noodle or pasta that's relatively thin and has some tooth. Some common names will be lo mein, chow mein, egg noodles or pancit noodles. Most markets have Japanese yaki soba noodles in the cold case, and those would work perfectly.

Lo mein sauce

The sauce is what makes this dish so addictive. It's a simple umami filled mix of light and dark soy sauce, toasted sesame oil, sugar, and a hint of ginger. It's super easy to make a batch of lo mein sauce and keep it in the fridge so you can easily make lo mein whenever the craving hits.

15 Minute Lo Mein! Made with just soy sauce, sesame oil, a pinch of sugar, ramen noodles or spaghetti noodles, and any veggies or protein you like. SO YUMMY!

Since the real star of any lo mein dish is the sauce, it's not surprising that lo mein recipes often use more sauce than chow mein recipes.

Traditional lo mein recipes usually call for fresh (not dry) noodles that are thick and chewy. On the other hand, chow mein can be made with both fresh and dried noodles, but these noodles are much thinner which makes them great for stir-frying in a wok.

Combine soy sauce, light sesame oil, oyster sauce, granulated sugar, cornstarch, and chicken broth to make the signature sweet and savory sauce that makes chow mein taste authentic.

In New York, if you order it from a Chinese takeout restaurant, you'll get vegetables cooked in white sauce (with a protein of your choice) served with white rice. You'd probably find a small bag of crackers in the delivery bag.