The Method

1. Prepare noodles: combine flour, salt and eggs in the bowl of a mixer. Use chopsticks to start mixing, then add water. Continue mixing with chopsticks until a shaggy dough forms. Then turn on the mixer with the dough hook and let it knead the dough for 10 minutes at a slow speed. If by hand, it may take 15 minutes. The dough may still be a bit sticky at the end of the kneading, so coat your hands and fingers with some flour, and manually knead the dough a little again and form a ball. Cover the dough and allow it to rest for 30 minutes. After 30 minutes, halve the dough to get about 2 servings portion. If you want more noodles, by all means, use it all. Roll the halved dough either by hand or with a pasta roller to a thickness of about 1.5mm. It should be thin enough to see your hand through it. Then cut the dough either with a noodle cutter at your desired setting or manually by folding the dough until you have a few layers and slice to your desired thickness. Make sure to toss the noodles in additional flour to prevent them from sticking to each other.
2. Preparing the lobster: For details of chopping live lobster, refer to blog. Make sure to wash lobster pieces thoroughly. Rinse and drain off all the excess water, especially the black liquid. Pat dry afterwards with paper towel.
3. Dredge lobster pieces: In a bowl, mix flour, 1 tablespoon of cornstarch and salt together. Lightly coat or dredge the flesh portions of the lobster pieces. This is to keep them from becoming tough and seal it’s juices within.
4. Fry lobster pieces: Heat oil in a small pot until very hot. Fry pieces for ~20 seconds, and set aside. Fry 3 to 4 pieces at a time, not all at once. If you have a large pot or wok, you may fry them all at once, but you may need a lot more oil than instructed on our list. (We want to save oil, so we use a small pot instead). Note: Do not discard the used oil yet
5. Cook noodles: Place noodles in a pot of boiling water and partially cook them for only 1 minute. Make sure to move and loosen the noodles, separating them. Set aside once done.

7. Heat wok to high heat. Take ~6 tablespoons of the oil used for frying the lobster pieces and add in to heated wok, followed by ginger slices. Be careful, oil may splatter. When aromatic, add the white portions of the spring onions in, together with ¼ cup of Chinese Shaoxing wine.
8. (Optional step) Add in lobster tomalley and stir quickly until it dissolves and liquid becomes thicker. This step is optional, but it does add in a lot more flavour and gives the sauce a creamier texture, and we LOVE it!
9. Add in oyster sauce, soy sauce, sugar, sesame oil and white pepper, followed by lobster pieces. Quickly toss around the pieces to spread sauce mixture. Pour in another ¼ cup of Chinese Shaoxing wine. Cover wok with lid and let it cook for around 2.5-3 minutes.
10. Uncover lid and stir fry for another 15-30 seconds. Remove tail portions out onto a clean bowl/plate. Further cook the legs for another 30 seconds – 1 minute, then put aside with the tail portions. There should some sauce remaining in the wok.
11. Pour in rest of the Chinese Shaoxing wine, together with chicken stock. Immediately place partially cooked noodles in, shake them a bit again with chopsticks or tongs for them to separate. Cover lid and cook for 2-3 minutes. During the 2-3 minutes, mix 1 tablespoon cold water with 1 tablespoon cornstarch in a small bowl. When noodles are ready, uncover lid, add in the cornstarch liquid to thicken to noodle sauce. Stir and toss around quickly if evenly coat noodles with thickened sauce. Get ready to plate up. Note: If using store bought noodles you may have to cook them a few more minutes longer depending on package instructions
12. Plate up: place noodles on a plate/bowl, arrange lobster pieces on top, drizzle with any remaining sauce. Ready to serve!