INGREDIENTS

INSTRUCTIONS

LOBSTER TOPPING
1. Parboil noodles as in "Parboiled Noodles #1/#2". Then refrigerate to
chill (2 hours or more).
2. Heat oil in a deep 8-inch skillet. Add noodles, and with a spatula,
press them firmly against the sides and bottom of the pan until they hold a
round nest-like shape. Then cook to heat through, but do not brown.
3. Carefully transfer the nest to a heated serving platter and keep warm.
Fill the nest with the "Lobster Topping for Noodle Nest" (see recipe) and
serve at once.
NOTE: Thin, medium or broad egg noodles can be used for this dish. If the
noodles are not chilled first, shake them out to separate the strands.
  LOBSTER TOPPING:
1. Flake lobster meat. Slice mushrooms thin; also bamboo shoots and onion.
2. Blend comstarch, cold water and sesame oil to a paste.
3. Heat oil. Add salt, then onion, and stir-fry until translucent. Add
mushrooms and bamboo shoots; stir-fry 1 minute more.
4. Add lobster, sherry and stock. Cook, covered, to heat through (about 1
minute). Then sprinkle with pepper.
5. Stir in cornstarch paste to thicken; pour mixture into noodle nest and
serve. VARIATIONS:
1. Omit the sesame oil in step 2 and the pepper in step 4. Instead add to
the cornstarch paste 2 teaspoons soy sauce, 1/2 teaspoon sugar and the
pepper.
2. In step 3, add with the mushrooms and bamboo shoots, 1 cup bean sprouts,
blanched.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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