Recipe - Noodle Nest With Lobster Topping

One half pound Noodles
4 (up to)
5 tablespoon Oil

LOBSTER TOPPING
1 cup Cooked lobster meat
One fourth pound Fresh mushrooms
One fourth cup Bamboo shoots
1 Onion
2 teaspoon Cornstarch
2 tablespoon Water
3 dr Sesame oil; more or less
1 (up to)
2 tablespoon Oil
One half teaspoon Salt
1 tablespoon Sherry
One half cup Stock
1 ds Pepper

1. Parboil noodles as in "Parboiled Noodles #1/#2". Then refrigerate to
chill (2 hours or more).

2. Heat oil in a deep 8inch skillet. Add noodles, and with a spatula,
press them firmly against the sides and bottom of the pan until they hold a
round nestlike 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 stirfry until translucent. Add
mushrooms and bamboo shoots; stirfry 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, One half 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 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.