Lobster Fried in Rice Noodles

Total Time
50mins
Prep 45 mins
Cook 5 mins

Lacy, golden-brown fried noodles surrounding a nugget of sweet lobster meat... makes a beautiful appetizer! You can also substitute jumbo shrimp if the lobster is too pricey or unavailable. It's a bit tricky getting the hang of the wrapping and frying, but if it falls apart too much in the fryer, just serve the cooked lobster chunks atop a nest of fried noodles. You'll get the hang of it eventually! Source: Chef Brian Patterson

Ingredients Nutrition

  • 6 lobsters (or two pounds peeled deveined jumbo shrimp)
  • 1 package thai rice vermicelli
  • 2 eggs, beaten
  • salt and pepper
  • 1 pinch cayenne
  • oil (for frying)
  • sweet chili sauce or Chinese duck sauce, for dipping

Directions

  1. Soak the rice vermicelli in cool water for 20-30 minutes to soften.
  2. Blanch the lobsters in boiling water for 30-60 seconds, them transfer immediately to ice water bath.
  3. Once cool, crack lobster and extract the mostly raw meat.
  4. Chop tails into 1-2 inch chunks (approximately 4 pcs per tail), combine in a bowl with knuckle portions.
  5. Reserve claw and body meat for another use.
  6. Season egg with salt and pepper and a pinch of cayenne.
  7. Grab a healthy pinch of vermicelli, dip into egg wash, and wrap noodles around lobster chunks.
  8. Try to wrap them relatively tightly but don't fret anout it holding together, the finished result is relatively loose.
  9. Heat oil in heavy-bottomed pan or deep fryer to about 360 degrees.
  10. Working in batches, fry noodle-wrapped lobster chunks about 4-5 minutes until done.
  11. Please note: Noodles will loosen somewhat from around lobster chunks.
  12. The first few will be a mess but will still taste delicious!
  13. It takes a little bit to get the hang of the rolling and frying process.
  14. Drain on paper towels and serve with dipping sauce.

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