Cantonese Lobster Yee Mein (Lobster Noodles)

Rinse the lobster pieces briefly, drain well, and pat dry thoroughly with paper towels. Dry lobster will fry more cleanly and the coating will stick better.

In a bowl, whisk together the chicken stock, oyster sauce, light soy sauce, sugar, sesame oil, and white pepper to make the lobster sauce.

Mix the cornstarch and flour in a shallow bowl. Lightly coat the lobster pieces, focusing on the exposed meat so it stays juicy during frying.

Heat the neutral oil to 350F/175C in a wok or medium pot. Fry the lobster in batches for about 10 to 15 seconds per batch, just until the shells turn bright red and the coating sets. Drain on a tray, then strain and reserve the oil.

Bring a large pot of water to a boil. Cook the dried Yi Mein noodles for 3 to 4 minutes, until just shy of al dente. Drain well, and loosen them with a splash of hot water if they start clumping.

In a bowl, combine the noodle sauce ingredients: chicken stock, oyster sauce, light soy sauce, dark soy sauce, sesame oil, salt, and sugar.

Heat a wok until lightly smoking. Add 2 tbsp of the reserved lobster oil, then stir-fry the white parts of the scallions and the garlic for a few seconds. Add the noodles, toss for 1 minute, then pour in the noodle sauce and stir-fry until evenly coated and heated through.

Stir in the green parts of the scallions and toss gently so the noodles do not break. Transfer the noodles to a large serving platter.

Wipe out the wok if needed and return it to high heat. Add 2 tbsp reserved lobster oil and the ginger slices. Fry for about 30 seconds until fragrant, then add the lobster pieces and the white parts of the scallions. Stir-fry for 20 seconds.

Pour the Shaoxing wine around the edge of the wok and cover immediately. Steam for 2 minutes, then uncover and add the lobster sauce and the remaining scallion greens. Stir-fry until the lobster is just cooked through and the sauce is glossy, about 1 minute. Spoon the lobster over the noodles, arrange the head shells on the platter if using, and serve right away.