On today’s menu: Lobster E-fu Noodles with Pippies & Cuttlefish in a Garlic Butter Sauce.
Created by chef ‘Big’ Sam Young, this noodle recipe is part of our Seasonal Sensations series. Inspired by the 2023 delicious Harvey Norman Produce Awards, five Australian foodies have put together five mouthwatering recipes for you to try at home.
Prep 25 minutes
Cook 30 minutes
Serves 4
Lobster E-fu Noodles Ingredients
1 x 800g live green lobster
200g live pippies, drained and rinsed
300g e-fu noodles
250g unsalted butter (plus extra melted butter for grilling the lobster)
40g garlic cloves, finely chopped
1 tbs Shaoxing wine
2 spring onions, white ends cut into 4cm batons, green tops thinly sliced
2 cups chicken stock
1 tsp concentrated chicken stock liquid
Pinch of salt and sugar
1 tbs oyster sauce
2 tsp potato starch
1 tbs water
100g clean cuttlefish, cut into thin strips
Coriander sprigs, to garnish
Method
Prepare lobster humanely by placing it in the freezer for 2 hours or until asleep. Using a cleaver, cut the lobster in half lengthways. Discard the dark intestinal vein, stomach sac and gills.
Heat a chargrill plate to high heat. Brush lobster halves with a little melted butter then place flesh-side down on grill and cook for 2-3 minutes or until slightly charred. Turn lobster over and cook for a further 3-5 minutes or until meat is tender. Transfer to a heat-proof plate and cover loosely with foil.
Working in batches, place pippies on grill, cover and grill for 2-3 minutes or until starting to open. Discard any that remain closed. Transfer to the heat-proof plate.
Meanwhile, bring a large saucepan of water to the boil. Add the e-fu noodles and cook for 1-2 minutes or until just soft. Drain and refresh under cold running water.
Melt butter in a large wok over medium heat. Add garlic and stir for 1 minute. Add the Shaoxing wine and simmer until evaporated. Add white spring onion ends and stir-fry for 1-2 minutes. Add chicken stock and concentrated stock liquid and bring to the boil then simmer for 1 minute or until slightly thickened. Season with salt, sugar and oyster sauce.
Combine potato starch with water and add to wok. Simmer until slightly thickened. Add cuttlefish, noodles and pippies to the wok and toss until heated through and well coated.
To serve, place lobster on a platter and top with noodles, pippies, cuttlefish, sauce and scatter with coriander and remaining spring onion.
Notes: If you cannot source concentrated chicken stock liquid, you can substitute with 1 x chicken stock cube.
Seasonal Sensation Recipes
Green Mango Salad with Lemongrass, Shallots, Mint & Coriander, by chef Annita Potter
Passionfruit Meringue Cake, by chef Rhiann Mead
Spritz Me, Baby (Sparkling Wine with Saffron Gin & Plum Vermouth), by sommelier Shanteh Wale
Roasted Chicken with Turmeric, Lemongrass, Shallots & Smoked Chilli Nahm Jim, by chef Narin ‘Jack’ Kulasai