Cherry & Dennis Helper Habitat
Hong Kong Cheese-Baked Lobster Udon
港式芝士焗龍蝦烏冬
Recipe overview
Split lobster is baked with springy udon under a Hong Kong-style creamy cheese sauce until bubbling and golden.
01
Ingredients
Main ingredients
- 2 pieces live lobsters (about 600 g each)
- 800 g cooked udon
- 150 g onion
- 200 g button mushrooms
- 180 g grated cheese
Cheese white sauce
- 50 g unsalted butter
- 50 g plain flour
- 600 ml milk
- 1 tsp salt
- 1 pinch white pepper
Lobster seasoning
- 20 g minced garlic
- 2 tbsp cooking oil
02
Tools
- cutting board
- knife
- large bowl
- frying pan
- heavy saucepan
- spatula
- whisk
- baking dish
- oven
- food thermometer
03
Steps
Step 1
Humanely dispatch and split each lobster lengthways
Humanely dispatch and split each lobster lengthways.
Step 2
Remove stomach, gills and vein, then dry
Remove stomach, gills and vein, then dry.
Step 3
Rub the cut sides with garlic and one tablespoon oil
Rub the cut sides with garlic and one tablespoon oil.
Step 4
Preheat the oven to 200°C
Preheat the oven to 200°C.
Step 5
Bake lobster cut-side up for eight minutes
Bake lobster cut-side up for eight minutes.
Step 6
Sauté the onion and mushrooms in the remaining tablespoon oil until soft
Sauté the onion and mushrooms in the remaining tablespoon oil until soft.
Step 7
Melt butter and cook flour for one minute
Melt butter and cook flour for one minute.
Step 8
Whisk in milk gradually until smooth
Whisk in milk gradually until smooth.
Step 9
Melt in 100 g cheese, salt and pepper
Melt in 100 g cheese, salt and pepper.
Step 10
Toss udon, onion and mushrooms with sauce in a baking dish
Toss udon, onion and mushrooms with sauce in a baking dish.
Step 11
Top with lobster and remaining cheese and bake ten minutes
Top with lobster and remaining cheese and bake ten minutes.
Step 12
Serve when lobster reaches 63°C and cheese is golden
Serve when lobster reaches 63°C and cheese is golden.
Common mistakes
- Fully baking lobster before the second bake makes it tough; only par-cook it first.
Tips
Keep the sauce looser because udon absorbs liquid while baking.
