Unleash the Flavor Explosion: Yard House Lobster Garlic Noodles Recipe

Indulge in the decadent flavors of the sea with this delicious recipe for Yard House's lobster garlic noodles. This dish combines succulent lobster meat with a rich garlic cream sauce, all served over a bed of perfectly cooked noodles. It's a restaurant-worthy dish that can easily be made at home with just a few simple ingredients. Impress your guests or treat yourself to a luxurious meal with this easy-to-follow recipe.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage and reheating
• Tips
• Yard House Lobster Garlic Noodles Recipe
• Comments

Ingredients

• Noodles — 8 oz., cooked.
• Shiitake mushrooms — ½ cup.
• Garlic — 1 tbsp., minced.
• Spinach — 3 cups.
• Stir-fry sauce — 1 ½ tbsp.
• Butter — 3 tbsp., unsalted.
• Salt and pepper — to taste.
• Lobster — 1 pound, frozen.
• Cooking oil — 1 tbsp.
• Honey — 1 tsp.
• Parmesan cheese — 1 tbsp.

Instructions

1. Boil the lobster for half an hour.

2. Remove the shell, claws, and coral from the lobster. Swiftly slice the meat into 1-inch pieces.

3. Melt the butter in a pot.

4. Add the mushrooms and cook until brown. Then, add the garlic and spinach.

5. Cook for a minute or two.

6. In a different pot, add cooking oil, honey, stir-fry sauce, and the lobster. Simmer on a low flame.

7. Stir occasionally until the mixture thickens.

8. Cook the noodles according to the package instructions in another pot.

9. Drain the noodles, and add them to the pot. Mix well.

10. Garnish with parmesan cheese, and add salt and pepper to taste.

Substitutions

• Stir-fry sauce — This one is an absolute must. This copycat Yard House lobster garlic noodles recipe will just lack something without stir-fry sauce. Though you can buy stir-fry sauce, making this one at home couldn’t be easier. All you need to do is combine soy sauce, sesame oil, and cornstarch.

• Honey — Honey works as an extra sweetener, and it creates wonders in this Yard House garlic noodle recipe. If honey is too sweet for you, try brown sugar, with its mild sweetness and caramelized flavor. If you’d rather have your garlic noodles sweet, you might want to try maple syrup.

• Cooking oil — Olive oil is perfectly fine, and canola and avocado oil will work well too. Coconut oil fits surprisingly well.

• Spinach — Some extra greens elevate this garlic noodles Yard House recipe to a whole new recipe, and spinach plays an important role in that. Also, try some chopped parsley for some more flavor.

• Mushrooms — Considering that it’s one of the most commonly used mushrooms, it’s no surprise that shiitake mushrooms are utilized in this lobster garlic noodles recipe by Yard House. Portobello mushrooms are the ideal alternative to shiitake, with a similar taste and texture. You might want to try porcini and oyster mushrooms as well.

Variations

• Spicy — If you want to add some spice, try red pepper flakes or onion powder. You can also use red chili garlic sauce for a savory flavor.

• Creamy — Everything’s better when creamed up, and these lobster garlic noodles are no exception. Consider adding a tablespoon or two of heavy cream into the mix. If heavy cream is too fatty for you, light cream would be fine as well.

Equipment

• Measuring cups and spoons.

• 3 cooking pots.

Storage and reheating

• Transfer any leftover lobster garlic noodles into an airtight container, and store them in your refrigerator, where they will last for between 2-3 days.

• If you suspect that the lobster’s gone bad, throw it away immediately.

• When reheating in a skillet, you might want to add warm water or a bit of soy sauce, so that the noodles won’t become dry.

Tips

• The noodles — Though it goes without saying, you should add a pinch of salt to the noodles water. Do not overcook them, though.

• The lobster — Going with frozen lobster will save you some considerable time, as frozen lobster only requires a minute or two to be properly reheated. You should also pay attention while cooking the lobster. Undercooked lobster is not safe to eat, and overcooking them will result in a tasteless dish.