Garlic-Infused Lobster Noodles

Indulge in decadent, garlicky noodles paired with perfectly fried lobster . This dish is buttery, savory, and rich, with a delicate crunch from the lobster and a creamy coating of garlic butter sauce that clings to every strand of spaghetti. Perfect for a show-stopping dinner or a special weekend treat!

Ingredients:

• 1 whole lobster, broken down into pieces
• Cornstarch, for coating
• Oil for frying (enough for deep frying, heated to 350°F / 175°C)
• 2 tbsp olive oil
• 1/2 stick butter
• 1 head garlic, peeled and minced
• 2 tbsp oyster sauce
• 2 tbsp garlic powder
• 2 tsp chicken bouillon
• 1/3 cup Parmesan cheese
• 1 lb spaghetti
• Lemon wedges or slices, for garnish
• Chives or green onions, chopped, for garnish

Instructions:

1. Cook noodles: Boil spaghetti according to package directions, then drain and set aside.
2. Prep lobster: Break down the lobster into claws, tail, and body pieces.
3. Coat lobster: Lightly dust each piece with cornstarch and shake off excess.
4. Fry lobster: Heat oil to 350°F (175°C) and fry a few pieces at a time until the shell turns bright red and the meat is thoroughly cooked; drain on a wire rack.
5. Infuse garlic butter: In a saucepan, heat olive oil over low heat and melt butter. Add minced garlic and cook on low for 30 minutes, stirring occasionally.
6. Build sauce: Add garlic powder, oyster sauce, and chicken bouillon to the garlic butter; mix well.
7. Combine: Toss cooked noodles in the garlic butter sauce until evenly coated.
8. Finishing touches: Mix in Parmesan cheese until well combined.
9. Add lobster: On a large plate, mound the garlic noodles in the center. Arrange the lobster pieces around the perimeter: place the head at one end, the claws on either side of the head, the body pieces along the sides, and the tail at the opposite end.
10. Garnish: Top with additional Parmesan, chopped chives or green onions, and lemon wedges.

Optional Notes:

• For extra flavor, you can let the fried lobster rest on a paper towel to remove excess oil before plating.
• If you prefer a lighter version, reduce butter by half and add a splash of olive oil.
• Make garlic butter in advance and store in the fridge for up to 1 week for quicker assembly.