Cheese Baked Spiny Lobster
E-fu Noodles

A luxurious Cantonese banquet dish featuring succulent spiny lobster pieces layered over golden E-fu noodles, blanketed in a rich, velvety cheese sauce.

Ingredients

• 1 whole spiny lobster
• 300 g E-fu noodles
• 200 g broccoli florets
• 3 slices cheese
• 50 ml fresh milk
• 200 ml pork bone broth
• 30 g butter
• 30 g cornstarch
• 15 g ginger
• 3 cloves garlic
• 2 stalks scallion
• 2 shallots
• to taste salt and sugar
• as needed cooking oil

Instructions

1. 1Clean the spiny lobster

   

   Place the fresh spiny lobster into a basin under cold running water. Use a clean, small brush to thoroughly scrub the entire shell to remove any dirt or impurities.

   Tip: Hold the lobster securely near its head while scrubbing to safely avoid its sharp spines.
2. 2Snip the tail membrane

   

   After draining the lobster and separating the tail from the head, use a pair of sturdy kitchen shears to carefully cut straight down the soft membrane on the underside of the tail. This makes opening the shell much easier.

   Tip: Cut cleanly through the soft membrane without snipping too deeply into the delicate translucent meat beneath it.
3. 3Chop into portions

   

   Place the prepared lobster tail on a cutting board. Using a sharp, heavy cleaver, chop crosswise through both the meat and the shell to portion the tail into thick, evenly sized pieces.

   Tip: Leaving the shell attached helps protect the tender meat during high-heat frying and infuses the final sauce with rich seafood flavor.
4. 4Trim the lobster head

   

   Use kitchen shears to carefully trim off the legs from the raw lobster head section to prepare it for cooking.

   Tip: Keep the shears sharp for precise cuts around the shell joints.
5. 5Extract the lobster paste

   

   Use your hands to gently scoop and extract the rich yellow lobster paste (tomalley) from the head cavity, saving it in a small bowl for later use.

   Tip: Be careful not to rupture the surrounding sac while extracting the paste to keep it clean.
6. 6Coat with cornstarch

   

   Transfer the chopped lobster pieces onto a plate and sprinkle a generous amount of white cornstarch over them. Use your hands to gently toss the pieces until both the meat and shell are evenly coated in the powder.

   Tip: An even layer of cornstarch locks in the lobsters natural juices while frying and helps give the meat a slightly crispy exterior.
7. 7Boil the E-fu noodles

   

   Place long yellow E-fu noodles into a large wok of boiling water and stir continuously with chopsticks for about two minutes until tender.

   Tip: Do not overboil the noodles as they will be stir-fried later.
8. 8Dry-fry the noodles

   

   Briefly stir-fry the drained E-fu noodles in a dry wok to enhance their fragrance before plating them.

   Tip: Keep the heat moderate to avoid burning the noodles while enhancing their aroma.
9. 9Blanch the broccoli

   

   Blanch bright green broccoli florets in boiling water with a little oil and salt for two minutes to maintain their vibrant color and crisp-tender texture.

   Tip: Adding a little oil and salt to the boiling water keeps the broccoli bright green.
10. 10Deep-fry the lobster

    

    Heat a generous amount of oil in a wok and deep-fry the cornstarch-coated lobster pieces and shell for about three minutes until golden and cooked.

    Tip: Ensure the oil is hot enough so the cornstarch coating seals tightly without absorbing too much grease.
11. 11Sauté the Aromatics

    

    Heat a little oil in a wok and sauté the sliced ginger, garlic, shallot, and scallion segments until fragrant and aromatic.

    Tip: Sauté on medium heat so the aromatics release their essential oils without burning.
12. 12Add Cheese Slices

    

    Add square cheese slices directly into the simmering creamy broth to melt and enrich the sauce.

    Tip: Stir gently after adding the cheese to ensure it incorporates smoothly into the liquid.
13. 13Strain Out Aromatics

    

    Use a fine-mesh skimmer to remove and discard all the solid aromatics from the simmering yellowish creamy sauce.

    Tip: Removing the solids ensures a smooth, refined texture for the sauce.
14. 14Incorporate Lobster Paste

    

    Stir the reserved yellow lobster paste into the pan containing the fried lobster pieces and creamy sauce, then simmer.

    Tip: The lobster paste adds a deep, authentic seafood umami flavor to the cheese sauce.
15. 15Simmer and Thicken Sauce

    

    Stir the brightly colored cheese sauce with a ladle as it simmers and thickens in the wok.

    Tip: Keep stirring to prevent the bottom from scorching as the sauce reduces and thickens.

Storage & Reheating

Burn It Off

Frequently Asked Questions