This easy Garlic Lobster Noodles recipe is a scrumptious and decadent stir fry with Asian flair. Linguine with lobster morsels is tossed with a sauté of mushrooms, green onions, oodles of garlic and a salty, sweet and savory sauce. It's culinary masterpiece you won't forget.
Asian inspired dishes are frequent requests of my personal chef clients and around our kitchen table. Favorites include my hibachi shrimp and vegetables and beef and sugar snap pea stir fry for entrees and garlic sesame noodles as a side dish.
So when I snagged a couple lobsters for $6.99 per pound recently, I knew I wanted to make something instead of steamed whole lobster or lobster rolls.
A knockout recipe with the sweet, salty and savory flavors of Asian cooking paired with satisfying noodles was what I craved.
Jump to:
- why this recipe is a keeper
- ingredients and substitutions
- what's the best way to cook lobster?
- recipe instructions
- variations of this recipe
- recommended equipment
- storage and reheating instructions
- expert tip
- frequently asked questions
- what to serve with this recipe?
- more seafood recipes to try
- just one more thing
- Recipe
why this recipe is a keeper
A bed of delicious noodles was the ideal backdrop for an Asian inspired dish featuring lobster. It's my easy and simplified version of the stir fried Chinese food dish of lobster yee mien.
The tender lobster, sauteed garlic and green onions, and traditional Asian ingredients make this dish rich and flavorful. It's gourmet yet comforting as noodle dishes are so satisfying. And a great way to impress dinner guests is with this exquisite dish.
ingredients and substitutions
Grab everyday Asian ingredients, noodles, fresh produce and a couple lobsters for this recipe that celebrates seafood.
- linguine ~ Long noodles are my preference for this recipe. Other options are fettuccine, spaghetti and angel hair pasta. Short pastas like rotini, shells, and bowties are also alternatives.
- lobster meat ~ Rich cooked lobster meat makes this dish decadent. Either buy cooked lobster meat or steam lobsters with my directions below. Substitutes for the lobster include cooked shrimp, scallops or chicken.
- salted butter ~ Unsalted butter is an alternative.
- button mushrooms ~ Cremini mushrooms are also tasty in the recipe.
- green onions ~ A mild onion such as shallots are a good substitute.
- garlic cloves ~ Fresh garlic is the way to go with this recipe.
- oyster sauce ~ This umami rich sauce is salty with a hint of sweetness. It gives the dish its authentic Asian flavor.
- light brown sugar ~ Dark brown sugar or honey are alternatives.
- reduced sodium soy sauce ~ Substitute tamari or regular soy sauce too.
- toasted sesame oil ~ Just a touch to adds a nutty, earthiness to the dish.
- red pepper flakes ~ Try a dash of your favorite hot sauce to add a bit a spiciness.
Scroll to the recipe for full quantities of the ingredients.
what's the best way to cook lobster?
Already cooked lobster meat can be used in this recipe. Or you can cook the lobsters yourself. It's actually really easy.
Steaming lobsters is my preferred method of cooking. Boiled lobsters tend to be more watery as the water penetrates the lobster shell.
To steam lobsters, to a large stock pot, add about 3 inches of cold water and bring it to a vigorous boil. Add the whole lobsters to the pot. Cover the pot. Bring the water back to a boil then start your timer.
Steam the lobsters. 1 ¼ pound lobsters take 8 - 9 minutes to cook. 1 ½ pound lobsters take 11-12 minutes to cook.
Using tongs, remove the lobsters from the pot to a large bowl. After they cool a bit, remove the meat from the lobster shell. It's ready to use in the recipe.
recipe instructions
The combination of ingredients in this lobster noodle dish create a unique blend of flavors and textures offering a delightful culinary experience.
Cook and drain the noodles according to package directions.
Sauté mushrooms, green onions and garlic in butter.
Steam the lobsters. Remove meat from the lobster shell. Cut in large pieces.
Stir in oyster sauce, light brown sugar, reduced sodium soy sauce, toasted sesame oil and red pepper flakes.
Add the cooked noodles and more green onions to pan. Toss the noodles with the mushrooms and sauce.
Only toss the ingredients until they're just mixed. You don't want to break up the beautiful lobster pieces.
Add the lobster meat and toss gently with the noodles, mushrooms, green onions and garlic.
Serve this delicious lobster dish warm or chilled.
Hint: The amount of lobster meat in a lobster can vary throughout the year. Hard shell lobsters contain more meat as compared to soft shell lobsters. Ask your fishmonger if the lobsters are hard or soft shelled. You may need to pick up an extra lobster for the recipe if they're soft shelled.
variations of this recipe
Try these variations to lobster noodles.
- Delete the heat - Omit the red pepper flakes so the dish isn't spicy.
- Change the vegetables - Add sliced carrots, diced zucchini, peas or broccoli florets instead of the mushrooms.
- Make it vegetarian - Skip the lobster to make the dish a vegetarian favorite.
- Add your favorite protein - These stir fry noodles are a tasty base for any protein. Cook any meat you use before adding it. Try shrimp, scallops, salmon, swordfish, chicken, pork tenderloin, steak and cubed tofu.
See this fried rice recipe for a similar recipe made with leftover rice and chicken.
recommended equipment
Having the right equipment can make cooking a breeze. I recommend the following kitchen utensils and equipment for these lobster noodles.
- stock pot
- colander
- long metal tongs
- cutting boards
- chef knife
- metal measuring spoons
- large sauté pan or wok set
- heat resistant utensils
storage and reheating instructions
Store any lobster noodle leftovers in an airtight container for up to 3 days. These meal prep containers are my favorites. I don't suggest freezing this recipe as it doesn't hold up well.
To reheat, microwave on 60 percent power for 1-2 minutes. Continue microwaving at 30 second intervals until the lobster and noodles are heated. Check your microwave for instructions on how to heat on a lower power.
expert tip
For a perfectly cooked lobster, the internal temperature of the thickest part of the tail will be 135 to 140 degrees on a digital thermometer.
frequently asked questions
A 1 ¼ pound lobster will yield about 4 - 5 ounces of lobster meat. A 1 ½ pound lobster will yield about 6 - 8 ounces of lobster meat.
It's a celebratory classic Chinese dish made with noodles. Usually served at weddings and Chinese New Year, the dish features lobster deep fried in its shell.
Yes. Most frozen lobster meat is sold cooked. Thaw the meat and then use it in the recipe.
what to serve with this recipe?
These are my favorite dishes to serve with lobster noodles:
more seafood recipes to try
Looking for other recipes like this? Try these:
just one more thing
Did you make this delicious lobster noodles recipe? I’d love hearing from you if you did!
Be sure to leave a comment. Or give this recipe a rating. I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories. I love seeing all your creations.
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Recipe
Garlic Lobster Noodles
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This easy Garlic Lobster Noodles recipe is a scrumptious and decadent stir fry with Asian flair. Linguine with lobster morsels is tossed with a sauté of mushrooms, green onions, oodles of garlic and a salty, sweet and savory sauce. It's culinary masterpiece you won't forget.
Ingredients
- 12 ounces linguine or other thin noodles
- 2 ~ 1 ½ pound lobsters or about 12 to 16 ounces of cooked lobster meat
- 4 tablespoons salted butter
- 8 ounces of button mushrooms, thickly sliced
- 8 garlic cloves, minced
- 1 bunch green onions, thinly sliced and divided
- 5 tablespoons oyster sauce
- 2 tablespoons light brown sugar
- 1 tablespoon reduced sodium soy sauce
- 2 teaspoons toasted sesame oil
- ½ teaspoon red pepper flakes
Instructions
- Bring a large pot of water to a boil and cook the linguine according to the package directions. Drain and set aside.
- Either use cooked lobster meat or steam them yourself. To steam lobsters, to a large stock pot, add about 3 inches of water and bring it to a vigorous boil. Add the whole lobsters to the pot. Cover the pot. Bring the water back to a boil.
- Steam the lobsters for 11-12 minutes. Using tongs, remove the lobsters from the pot to a large bowl. Cool slightly. Remove meat from the shells. Cut in large pieces. Set aside.
- In a large sauté pan or wok over medium heat add the salted butter. When the butter has melted, add the mushrooms. Sauté until light brown on the edges, about 3-4 minutes.
- Add the garlic and half of the green onions. Sauté for 1-2 minutes or until they're fragrant.
- Turn the heat to low and add the oyster sauce, brown sugar, reduced sodium soy sauce, toasted sesame oil, and red pepper flakes. Stir to combine.
- Add the cooked noodles and remaining sliced green onions. Toss to coat with the sauce.
- Add the cooked lobster meat and gently toss with the noodles.
- Serve warm or chilled.
Notes
Delete the heat - Omit the red pepper flakes so the dish isn't spicy.
Change the vegetables - add sliced carrots, diced zucchini peas or broccoli florets instead of the mushrooms.
Make it vegetarian - skip the lobster to make the dish a vegetarian favorite.
Add your favorite protein - These stir fry noodles are a tasty base for any protein. Cook any meat you use before adding it. Try shrimp, scallops, salmon, swordfish, chicken, pork tenderloin, steak and cubed tofu.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: entrée
- Method: cook on stove top
- Cuisine: Asian
Nutrition
- Serving Size: ¼ of recipe
- Calories: 493
- Sugar: 8.7 g
- Sodium: 933 mg
- Fat: 16.1 g
- Saturated Fat: 7.9 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 4.1 g
- Protein: 32.1 g
- Cholesterol: 196 mg
Valentina
Wow, I love this! It looks so delicious and I would love to try it out. Thank you for sharing your recipe.
Amy Casey
I can't wait for you to give the recipe a try. Come back and let my know how it turns out for you 🙂
Laura Arteaga
Made the vegetarian version and it was still delicious. The sauce was really tasty and umami-rich. thanks for sharing!
Amy Casey
Thanks so much for sharing Laura. This recipe lends itself well to a vegetarian dish.
Lori | The Kitchen Whisperer
This was amazing! So incredibly full of flavor and that lobster… killer! This is so easy to make and will definitely be on repeat!
Amy Casey
So happy that you liked my recipe Lori. It's always a hit when I serve it at dinner parties.
Erin
I made these a few days ago and will be making them again next week! They were so quick and easy. I felt so fancy! 😀
Amy Casey
My thoughts exactly Erin. Don't you just love easy yet fancy meals? I sure do!!
Kim
Delicious! Such a great way to stretch lobster meat with it still being a focus. And the sauce is so good!
Amy Casey
I've also made the recipe with chicken and shrimp too. Thanks for your comment Kim 🙂
Jenny
These garlic lobster noodles are lovely. With a bit of sweet and a pinch of heat there were no left overs. We will enjoy this meal again.
Amy Casey
That's awesome Jenny! I'm so glad you enjoyed my recipe.
Kathryn
These lobster noodles were such a hit for dinner. Going to make this again next week and we can't wait! Thanks so much.
Amy Casey
Yea! I'm so glad my recipe was a hit. Have fun making them next week too.
Gloria
I love lobster and noodles. This is a winner for sure. I wish I lived by the ocean so I did not have to rely on frozen lobster meat.
Amy Casey
It's a delicious combination for sure. I'm lucky to live by the shore so fresh seafood is always available.