Maine Lobster Hokkien Noodle The best way to eat this national dish: pork lard with every spoonful.
Prep time 2 hours Cook time 15 minutes
• 4 lobster heads • 500g pork bones
• 3 litres water
• 50g rock sugar • 50g ginger, crushed • 100g pork belly
• 1 tsp salt
» In a pot, bring lobster heads, pork bones, water, rock sugar and ginger to a boil. Then add in the pork belly and leave it to simmer until tender or for 1.5 hours.
» Cut the cooked pork belly into strips.
» Strain the lobster stock, then set aside.
• 2 whole Maine lobsters • 50g pork lard
• 320g yellow noodles • 60g thin rice vermicelli • 30g garlic, chopped
• 2 eggs
• 120g bean sprouts • 600ml lobster stock • fish sauce, to taste
• *JQ’S Kampot white pepper, to taste • 100g squid rings
• 100g cooked pork belly strips
• 40g Chinese chives, chopped
» Cut, deshell and clean the lobsters. Keep the tip of the head for garnish.
» In a heated wok, add pork lard and stir-fry the yellow noodles and thin rice vermicelli until you get the wok hei. Remove and set aside.
» In the same wok, add chopped garlic and fry until golden brown. Crack in the eggs and stir-fry until cooked. Add bean sprouts, and noodles and fry until aromatic.
» Add in the lobster stock and braise the noodles over low heat, for about 2 minutes or until the lobster stock is dry (absorbed by the noodles).
» Adjust the flavours according to your preference with fish sauce and Kampot white pepper.
» Add the lobster meat, squid rings and pork belly strips, and let it simmer for two minutes.
» Garnish with Chinese chives and serve with sambal and calamansi on the side.