| Maine Lobster Chow Mein Recipe |
Maine Lobster Chow Mein
I learned from James Beard that one his favorite meals while in college in England was tomato beef chow mein. It is really pretty good. This is a variation of the recipe using Maine lobster.
The secret to the dish is making the chow mein noodles right. Your first boil the noodles, you can use egg noodles or spaghetti or any other noodle. Drain them when al dente and add a little cold water to stop them from cooking. Drain them again and add 2 tablespoons soy sauce then pour them into a big flat hot frying pan and fry until golden on the bottom. Then fold in half with the softer noodles unfried on the inside like an omelet. Set aside and keep warm.
For the sauce:
2 teaspoons cornstarch
1 tablespoon soy sauce use an imported Chinese brand don't skimp or use an American soy sauce.
1 teaspoon sherry
1/2 teaspoon salt
1 clove minced garlic
Mix the above with one pound lobster meat chopped coarsely.
1 cup slivered red pepper
1 cup slivered carrots
1 cup slivered celery
1 cup slivered onion
3 medium tomatoes cut in small wedges
Make a gravy
1 tblsp ketchup use Heinz®
1 tblsp soy sauce
1 tblsp cornstarch
1 tspn curry
1/2 cup water
Sitr fry vegetable in 4-5 tablespoons hot oil until al dente
add lobster mixture and gravy and a tspn of oil
mix and cook until gray thickens
Pour mixture over the warm noodles.
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