Yard House Garlic Lobster Noodles
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Yard House Garlic Lobster Noodles are a decadent and delicious dinner! Big chunks of lobster and seared shrimp tossed with shitake mushrooms, spinach and an easy stir fry sauce!
What You Will ❤️ About Garlic Lobster Noodles
- Umami Flavor – This definitely has all the elements – the lobster is sweet, the sauce is a little salty, the mushrooms have texture, the garlic is a little bitter – it’s just all there!
- Lobster & Shrimp! This is not an every day dinner – I mean there’s $25 worth of Lobster in it! BUT you can swap the lobster out for more affordable ingredients to have it more often – like shrimp and scallops!
- Lickity Split Quick! You can make this dish from start to finish in just 15 minutes!
Ingredients for Garlic Lobster Noodle Recipe
These noodles are GARLICKY!!!! If you think it’s too much – you can back it off a bit. The noodles at Yard House didn’t have much sauce but I made a little more because it was so tasty. Here’s what you’ll need:
- Udon Stir Fry Noodles – these are typically precooked long noodles with a little different shape. Because they’re precooked – you just loosen them and in the pan they go! You can use spaghetti – they taste similar.
- Lobster Meat – I went with frozen lobster pieces instead of steaming my own lobster. This is the pricey menu item but it is very tasty.
- Large Shrimp – raw, peeled & deveined
- Salted Butter
- Shiitake Mushrooms – you can use any mushrooms but if we’re going for the lobster – might as well use unique mushrooms too!
- Spinach – just a big handful – it adds color and vitamins!
- Garlic cloves – it’s called GARLICKY noodles – funny note – I gave some to my BFF for her hubby. The next day she said his breath was STILL kickin! Oops.
- Stir Fry Sauce: Soy Sauce, Chicken Broth, Corn Starch, Ginger, Brown Sugar, Sesame Oil – I asked specifically what sauce they use and they said it’s their regular stir-fry sauce. So I made a super simple one for this recipe.
- Red Pepper Flakes – this adds a little spice to the dish when you serve
Recipe Variations
If you want to make this dish more affordable or just more filling to feed more people – I’ve got you covered! Here are some options:
- Steam Your Own Lobster – Here’s a great tutorial on how to steam a lobster. Or you can air fry lobster tails!
- Noodles – I used Udon noodles because the ones Yard House uses are a bit square in shape. But you could use spaghetti, lo mein noodles or even flat egg noodles.
- Scallops – if you want the richness and sweetness of lobster but maybe a little more cost effective – swap the lobster for sea scallops!
- Protein – you can also swap for sliced beef (ribeye), tofu, pork or chicken if you love the noodle dish but maybe don’t love the $25 price tag of frozen lobster!
- Vegetables – you could add more veggies in with the mushrooms like sliced onion, broccoli florets or sliced carrots.
How to make Yard House Garlic Lobster Noodles
Using frozen lobster and pre-cooked udon noodles is a time saver but doesn’t compromise flavor. Here’s how to make this dish:
- Thaw frozen lobster meat (in vacuum sealed packaging) and frozen shrimp by placing in a bowl of cold water for 20-30 minutes. Drain and set aside in separate bowls.
- In a medium bowl, add soy sauce, broth, cornstarch, garlic, ginger, brown sugar and sesame oil. Whisk until combined and cornstarch dissolved.
- Season shrimp with garlic salt & pepper
- In a large sauté pan or wok over medium heat add 2 tbsp butter. When the butter has melted, add the lobster meat. Heat for 2 minutes. Remove lobster and set aside (covered).
- To same pan, add remaining 2 tbsp butter, shrimp, mushrooms and garlic. Sauté for 4 minutes (turning shrimp after 2 min or as soon as it curls into a C) until mushrooms are soft and shrimp is opaque. Remove shrimp from the pan and set aside.
- Turn the heat to medium high – add stir fry sauce made earlier and stir.
- Turn heat to low Add the cooked noodles and spinach. Toss to coat with the sauce and allow the spinach to wilt. Add additional chicken broth as needed to deglaze pan and heat noodles
- Add the cooked lobster meat and shrimp and gently toss with the noodles.
- Sprinkle with red pepper flakes and diced green onions and serve.
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Tips, Tricks & FAQs
How do you store and reheat leftover garlic lobster noodles?
Store leftovers in an airtight container (I like these glass ones) in the refrigerator for up to a week. Because of the cooked seafood – I probably wouldn’t recommend freezing. Reheat in a skillet on the stove over medium high heat for 3-4 minutes. This will ensure the shrimp doesn’t get rubbery.
What if I want to steam my own lobster?
You sure can! You could also use just lobster tails – I’ve made air fryer lobster tails before and that would have been delicious in this dish. If I were to make again – I would probably do that!
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Yard House Garlic Lobster Noodles
Yard House Garlic Lobster Noodles are a decadent and delicious dinner! Big chunks of lobster and seared shrimp tossed with shitake mushrooms, spinach and an easy stir fry sauce!
Ingredients
- 14 oz udon stir fry noodles pre-cooked
- 8 oz frozen lobster meat thawed
- 1/2 lb large shrimp raw, peeled & deveined
- 1/8 tsp garlic salt
- 1/8 tsp black pepper
- 4 tbsp salted butter divided
- 8 ounces shiitake mushrooms thickly sliced
- 2 cups spinach
- 8 garlic cloves minced
- 1/4 cup chicken broth
- 1/4 tsp red pepper flakes
Stir Fry Sauce
- 2 tbsp soy sauce
- 2 tbsp chicken broth
- 1/2 tbsp cornstarch
- 1 tsp ginger
- 1 tsp brown sugar
- 1 tsp sesame oil
Instructions
- Thaw frozen lobster meat (in vacuum sealed packaging) and frozen shrimp by placing in a bowl of cold water for 20-30 minutes. Drain and set aside in separate bowls.8 oz frozen lobster meat, 1/2 lb large shrimp
- In a medium bowl, add soy sauce, 2 tbsp chicken broth, cornstarch, garlic, ginger, brown sugar and sesame oil. Whisk until combined and cornstarch dissolved.2 tbsp soy sauce, 2 tbsp chicken broth, 1/2 tbsp cornstarch, 1 tsp ginger, 1 tsp brown sugar, 1 tsp sesame oil
- Season shrimp with garlic salt & pepper1/8 tsp garlic salt, 1/8 tsp black pepper
- In a large sauté pan or wok over medium heat add 2 tbsp butter. When the butter has melted, add the lobster meat. Heat for 2 minutes. Remove lobster and set aside (covered).4 tbsp salted butter, 8 oz frozen lobster meat
- To same pan, add remaining 2 tbsp butter, shrimp, mushrooms and garlic. Sauté for 4 minutes (turning shrimp after 2 min or as soon as it curls into a C) until mushrooms are soft and shrimp is opaque. Remove shrimp from the pan and set aside.1/2 lb large shrimp, 4 tbsp salted butter, 8 garlic cloves, 8 ounces shiitake mushrooms
- Turn the heat to medium high – add stir fry sauce made earlier and stir.
- Turn heat to low Add the cooked noodles and spinach. Toss to coat with the sauce and allow the spinach to wilt. Add additional 1/4 cup chicken broth as needed to deglaze pan and heat noodles14 oz udon stir fry noodles, 2 cups spinach, 1/4 cup chicken broth
- Add the cooked lobster meat and shrimp and gently toss with the noodles.
- Sprinkle with red pepper flakes and diced green onions and serve.1/4 tsp red pepper flakes
Notes
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 1.5cupsCalories: 380kcalCarbohydrates: 37gProtein: 27gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 174mgSodium: 1817mgPotassium: 491mgFiber: 4gSugar: 6gVitamin A: 1899IUVitamin C: 6mgCalcium: 113mgIron: 1mg
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