Lobster Ee-Mee by Lin Mingli

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500g live Boston lobster (about 1 piece) 
2 packs ee-mee (dunk into hot water 
Just to loosen the noodles not cook it)
About 2 table spoons oyster sauce 
About 10 slices ginger
10 stalks spring onion (separate into white and green sections, cut about 4-5cm length)
2 cloves garlic largely chopped
(Just some)
Fresh ground black pepper
Corn flour
Cooking oil (maybe 5 table spoons) 
Hot water
Green veggie if you like. Blanche first in boiling water (like cooking 油菜）

1. Cut up the lobster and drain water off. Sprinkle some corn flour (just enough to dust it, not coat it)

2. Heat oil in large wok or pan. High heat then turn to medium. Add in the lobster, meat side down. Don't touch it, let the meat sear. Maybe 4-5 min it will form a light golden crust, then flip to cook another 5 min until shell is red and fragrant. Dish up or if wok big enough, shift up to the side. (Half cooked lobster, not too tough) 

3. Add ginger , fry until fragrant. Then add white onion part. Fry short while until fragrant. Add garlic, fry until light fragrance be careful not to burn it. Lastly add the green part of spring onion. Fry until lightly fragrant. 

4. Add the lobster back and stir up with the fragrant oil. Then add oyster sauce and black pepper. Stir fry short moment. 

5. Add in the noodles. Stir up to mix well. You will need to add some hot water to loosen it and further cook it. Add enough water as required. If you want gravy noodles, add more water. Add blanched veggies in and mix well. Cover lid and turn to low heat. Simmer for 5 min. 
Test the taste and texture of noodles to your liking. If not salty enough, add more oyster sauce. 
Serve hot!

Hope you like it!!