This is another example of the many different guises that chow mein can take.  It is also an example of how the Chinese can use anything that is at hand to make a Chinese dish.  Lobster chow mein is the crème de la crème of Chinese cooking, but lobsters are not found in China.  You will need the following ingredients:

Noodles: Ingredients

• ½ Lb. of fresh Chinese egg noodles (also available as already fried in a can)

Lobster: Ingredients

• ½ – 3/4 Lb. of fresh lobster cut into bite sized portions
• ¼ teaspoon of sugar
• ¼ Teaspoon of Asian type sesame oil
• 1 tablespoon of soy sauce
• The sauce:
• 1 tablespoon of Soy sauce
• 2 tablespoons of Chinese rice wine or dry sherry
• 2 tablespoons of oyster sauce
• 2 teaspoons of cornstarch
• ½ cup of chicken broth (you may use reduced salt broth if desired)

Cooking oil

• ¾ cup of peanut oil
• ¼ teaspoon of white pepper
• 1 teaspoon of finely chopped fresh ginger
• 1 teaspoon of finely chopped garlic

Vegetables

• 3 scallions cut into 2 ½ pieces
• 2 ½ cups of fresh Shitake mushrooms (discard the stems and cut the caps into quarters)
• 1 ¼ cups of choy sum or 1 inch wide broccoli florets
• 1 ¼ cups of sliced celery

The ingredients are segregated so you will know which ones are used in the various parts of the recipe.

Preparing the fresh noodles only the canned noodles are ready to use.

Method

Bring 2 quarts of unsalted water to a boil in a pot. Add the fresh noodles, stirring them to keep them separated. Allow them to cook for 15 seconds. Using a colander allow the noodles to drain and then rinse with cold water until the noodles are cool. Shake the colander with the noodles briskly to drain the excess water. Set aside!

The lobster is first cut into chunks that are bite sized. It is then put into a bowl and with your hands toss the lobster with the sugar.  Put the rest of the ingredients listed under meat into the bowl mixing them with the lobster and allow the meat to marinate while you are preparing the other parts of the dish.  (Lengthwise of the lobster is with the grain; crosswise is across the grain.)

The sauce is made by mixing together the remaining ingredients listed under the heading sauce. These ingredients are put in the order listed and thoroughly mixed together so there are no lumps.

The way to properly heat a wok is important you can accomplish this by heating the wok over high heat until a drop of water will evaporate in one to two seconds.

To the wok then add a tablespoon of peanut oil allowing it to heat until it is just smoking. Add the noodles formed into cakes about nine inches in diameter and add them to the wok. Press the noodles down until the cake is about ½ inch thick allow them to fry until their bottoms are golden in 4 to 5 minutes. You have to rotate the noodle cake regularly with a spatula occasionally lifting the edges to check their color. Turn the cake of noodles over when it has reached the desired color and cook the other side until it too us golden 2 to 3 minutes more. Transfer the noodle to a large plate covered with a paper towel. Cover the noodle cakes with a paper towel to keep it warm. Empty any excess oil from the wok and thoroughly wipe it out with a paper towel.

Heat the wok again until a drop of water will evaporate in 1 to 2 seconds. Pour 1 tablespoon full of peanut oil down the side of the wok then swirl it around until the wok is thoroughly covered by slightly tipping the wok. As quickly as possible add the marinated lobster to the wok in a single layer covering the bottom and sides. This is cooked undisturbed for about ½ minute until the lobster is slightly browned on the bottom.  Stirfry for another ½ minute until the lobster is thoroughly warmed.  Set aside!

Add 1 tablespoon of peanut oil to wok over high heat. Add the chopped garlic and ginger to the wok and allow too cook for about 5 seconds. Then add the scallion pieces and stir-fry for another 30 seconds. The next things into the wok are the shitake mushrooms; stir-fry these for about 3 minutes. Add the choy sum* and the celery stir-fry until the leaves are bright green and only slightly wilted. Cook until tender. Stir the sauce until thoroughly mixed and pour into a well at the center of the ingredients in the wok and allow to thicken slightly. Then you stir-fry the lobster into the rest of the ingredients allowing it to become thoroughly covered with the sauce. The final step is to return the dish to a boil then pour over the prepared noodle cakes to serve.

* Choy sum is another name for bok choy.