Lunar New Year has always been my favourite annual celebration. The sweets, the feasting, the Chinese variety shows, the family gatherings, the awkward phone calls to grandparents and of course the red pockets. My family moved to Canada when I was 5 years old, so my memories of new years’ in China are fuzzy, but we made our own traditions and they’ve continually evolved since getting married and becoming a mom. What’s stayed consistent is being surrounded by family and good food. One of my new favourite centrepiece dishes is Green Onion and Ginger Lobster with E-Fu Noodles. This dish is often featured on menus for special occasions like Lunar New Year and weddings, as the noodles represent longevity, and is an impressive entree for any home chef to master!
I love making this dish with fresh whole Canadian lobster, which is available year round. We cook with whole lobster quite often at home (lobster rolls, lobster mac and cheese) so Stephen is comfortable handling and taking apart a lobster, but if you’re not, most grocers will be able to help out or there are lots of frozen, pre-processed lobster options to choose from as well. The lobster meat is deliciously sweet and buttery. When taking apart the lobster, be sure to save the tomalley, my favourite part, which is used to make the rich, savoury sauce that gets soaked up by the e-fu noodles.
In addition to being delicious, lobster is low in fat and carbohydrates, and high in protein, with lots of Omega-3 fatty acids and vitamin B12. In Canada, lobster seasons are staggered throughout 41 fishing areas to take advantage of peak moulting periods for each area of water, ensuring Canadian lobsters are harvested when hard-shelled, preserving the ideal taste and nutritional value.
For more information about Canadian Lobsters, tips and recipes, visit https://lobstercouncilcanada.ca.
Disclaimer: This is a sponsored post in collaboration with The Lobster Council of Canada. All ideas and opinions expressed are wholly mine.
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