Maine Lobster Hokkien Noodle The best way to eat this national dish: pork lard with every spoonful.

Serves 2

Prep time 2 hours Cook time 15 minutes

lobster stock

• 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.

lobster stock

• 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.