This Curry Lobster Noodle dish is a sure fire way to impress your guests (or just yourself if you're feeling luxurious) and actually takes next to no time to cook. I had been craving curry noodles and Mr 4yrs had apparently been craving lobster #whodoyouthinkyouare #kidfoodie #proud so I decided we should combine forces to satisfy us both.
Mr 4yrs is a bit of a #foodie and often asks me for ham, cheese and truffle mayo sandwiches for his pre-school lunchbox, a medium-rare eye fillet steak, or an afternoon snack of longan and mangosteen (what about an apple, kid?!) so it comes as absolutely no surprise to me when he asks me for lobster for dinner, out of the blue. I actually love how adventurous he is with food so I am more than happy to encourage it, and I pack the family into the car and off to #sydneyfishmarket we go. The boys love a trip to the fish markets even more than they do they aquarium, and I don't blame them. The variety at the Sydney Fish Market is incredible and a feast for the eyes. While looking at the live lobster tank, I just don't have it in my to kill the beast myself as well as cook it, so I opt for the pre-boiled lobster and even ask the fishmonger to chop it in half for me #onelessjobtodo. You see, we have a new cavoodle puppy at home and it's like having a newborn again! I'm dealing with nighttime crying, wiping up poop, and establishing a new family routine. Her name is Honey and she is very cute but a whole lot of extra work for an already busy mum! These days, I am all for making things easy for myself, this way, all I have to do it very easily pull the tail meat out of the shell and roughly chop it.
“Because the lobster is pre-cooked, I add it to the wok right at the end just for the purpose of warming it through, but I do not want to cook it any more than it already is. At over $90 per kilo, the last thing I want to do it ruin it! If you don't want to splash the cash for a lobster, this dish would also work really well with prawns, squid or even chicken.”
Curry Lobster Noodles an original recipe by Kimberley Kells
Preparation time: 5 minutes
Cooking time: 10 minutes
Serves: 3 adults or 2 adults + 2 kids
1 Onion, finely diced
2 Cloves of Garlic, finely diced
1 Tablespoon of Curry Power (I like the mild Madras curry powder from Herbies)
200mL Coconut Milk
200g Dried Egg Noodles
1kg Cooked Lobster, tail meat pulled out of the shell and diced chunky
2 Tablespoons of Soy Sauce
2 Tablespoons of Brown Sugar
Juice of 1 Lemon
1/2 Teaspoon White Pepper
Step 1- Bring a pot of water to boil, and cook the egg noodles according to package instructions.
Step 2- Meanwhile, in a large wok or fry pan, saute the onion until soft. Add the garlic and saute for a further 30 seconds.
Step 3- Stir through the curry power to cook out the spices and increase heat to medium/high to stir fry. Pour in the coconut milk to make a sauce.
Step 4- By this time, the noodles should be cooked so pull them out of the boiling water and drop into the wok. Add about 1 cup of the noodle cooking water to loosen the sauce.
Step 5- Stir through the lobster and quickly season with soy sauce, brown sugar, lemon and white pepper. Taste and adjust accordingly.
Step 6- Present the noodles with the lobster shell if you're #extra and trying to impress.