Lobster noodles (my version)

Lobster, like salmon, seems to have become one of those foods that I originally remember as a rare treat but has now become quite common place. Cooked and frozen Canadian lobster has turned up in a couple of my local supermarkets quite regularly at a very affordable price of around £6 each. It's certainly not going to compare to something freshly caught and cooked but is perfectly acceptable, especially when combined with some strong flavours.
So the onset of Chinese New Year seemed a good time to break out a couple of these frozen morsels and use them to make lobster noodles- something that I'd come across via the blogosphere. I was inspired by this recipe from Rasa Malaysia but adapted it somewhat to suit my ready cooked lobster. So I stir-fried the roughly chopped white parts from half a dozen spring onions, with four fat cloves of crushed garlic, around a teaspoon of chilli flakes, and a thick half inch piece of ginger squished to a paste (I guess a generous tablespoon in total). After a couple of minutes the cooked lobster (an indulgent one crustacean per person), which had been halved and cut into sections went in. This was all vigorously mixed together over a high heat, and when the lobster was heated through I added in the green part of the spring onions, some cooked egg noodles and a couple of tablespoons of dark soy sauce. A bit more stir-frying ensued, and after a check for seasoning it was done!

I ate these noodles with some steamed green vegetables dressed with a little sesame oil. And if I say so myself the whole thing was totally delicious. Though to be honest anything involving ginger, garlic and chilli generally is.