Yi-Mein Noodles & Lobster Bisque
Ingredients
2 tbsp olive oil
1 whole lobster
Mirepoix: we diced 2 sticks celery, 1 large carrot, 1 onion
2 garlic cloves, minced
2 slices ginger, minced
1/2 cup dry white wine (sherry or cognac would be better)
1 tbsp tomato paste
2 cups water (stock would be better, but it might be too rich)
1/3 cup thickened/heavy cream
Squeeze of lemon juice
180g yi mein noodles
2 tsp neutral oil
1 tsp soy sauce
Salt
1 tsp garlic powder
1 tsp smoked paprika
1 bunch chives, finely chopped
Make the bisque
In a large saucepan over medium heat, add olive oil and sauté the lobster shells and heads for 3-5 minutes, until the oil turns a rich red-orange.
Add white wine and let it cook out—go ahead and flambé if you’re feeling confident.
Stir in mirepoix, garlic, ginger, and tomato paste. Sauté for 2-3 more minutes.
Add water, bring to a boil, then reduce to a simmer. Cover and cook on low for 20 minutes.
Let the mixture cool completely before blending (safety first, babes—your NutriBullet will explode)
Once cooled, blend the mixture on high until smooth, then strain through a sieve into a small saucepan, gently pressing to get every drop you can.
Stir in the cream and season with salt and pepper. Simmer on low until it thickens slightly (about 5-10 minutes). Finish with a squeeze of lemon juice. Pat yourself on the back, you’re doing great.
Cook the lobsters and noodles
Heat a wok on high, add a bit of oil, and cook the lobster for about 2 minutes on each side. Remove from heat and set aside.
Cook the yi mein noodles in boiling water for no more than 2 minutes. Drain well.
Return the wok to high heat and stir-fry the noodles for 1-2 minutes in some neutral oil, seasoning with a splash of soy sauce.
Assemble
Pour the hot bisque onto a serving platter, then layer the stir-fried noodles on top. Arrange the cooked lobster over the noodles and finish with a generous sprinkle of chopped chives.
This serves about 3-4.