Green Onion & Ginger Lobster

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

Disclaimer: This is a sponsored post in collaboration with The Lobster Council of Canada. All ideas and opinions expressed are wholly mine.

Green Onion and Ginger Lobster with E-Fu Noodles

Prep Time: 30 minutes

Cook Time: 30 minutes

Serving Size: 2-3 servings


  • Frying the Lobster:
  • 2-3 lbs lobster
  • 1/2 cup cornstarch
  • 2 tbsp potato starch
  • 1/4 tsp salt
  • Lobster, Sauce and Noodles:
  • 2 tbsp cooking oil
  • 4 cloves crushed garlic
  • 6 slices of ginger (2 thumb size knobs)
  • 4 stalks of green onions
  • 2 tbsp Shaoxing cooking wine
  • 3 tbsp cornstarch
  • 2 cups water
  • 4 tbsp light soy sauce
  • 1 tsp oyster sauce
  • 1/4 tsp white sugar
  • 1 tbsp chicken bouillon powder
  • 140g E-Fu noodles


  1. Prepare the fresh lobster into 2 inch chunks, lightly batter with cornstarch, potato starch and salt.
  2. Deep fry each piece of lobster for 2-3mins in 350°F oil until the internal temperature reaches 135°F, set aside. Cook in batches as needed. The lobster will cook to 140°F when making the sauce.
  3. Cook the E-Fu noodles as per package instructions and set aside on a serving plate. Tip: Undercook the E-Fu noodles a bit as it will continue to cook when the hot lobster is served on top.
  4. To prepare the sauce, whisk together the cornstarch, water, soy sauce, oyster sauce, sugar, and chicken bouillon powder.
  5. In a large wok, heat up 2 tbsp of cooking oil, add garlic and ginger, and stir fry until aromatic. Then add in the fried lobster, cooking wine and sauce ingredients, stir fry until the sauce thickens and serve over the bed of E-Fu noodles.

Green Onion & Ginger Lobster
Green Onion & Ginger Lobster
Green Onion & Ginger Lobster
Green Onion & Ginger Lobster

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>