Lobster XO Sauce over Crispy Longevity Vermicelli

Introduction

Crispy, aromatic, and deeply savory, Lobster XO Sauce over Crispy Longevity Vermicelli is the kind of dish that instantly feels luxurious. The crunch of golden vermicelli contrasts beautifully with tender lobster meat, while the bold XO sauce delivers layers of umami, heat, and richness. This recipe blends classic Cantonese techniques with restaurant-style flair, making it surprisingly achievable at home. From the sizzle of garlic to the fragrant seafood notes, every bite feels intentional and indulgent. You’ll learn how to balance texture, timing, and flavor to master Lobster XO Sauce over Crispy Longevity Vermicelli with confidence.

Why You’ll Love This Recipe

Lobster XO Sauce over Crispy Longevity Vermicelli stands out because it delivers a high-end dining experience without complicated steps. The crispy longevity noodles form a crunchy base that stays light, not greasy. On top, juicy lobster absorbs the intense flavors of XO sauce made from dried seafood, chilies, and aromatics. Each forkful offers contrast: crisp versus tender, spicy versus sweet, rich versus clean. You’ll also love how adaptable the dish feels. Serve it for a special celebration, an elegant dinner party, or a weekend treat. Despite its bold flavors, the cooking process stays straightforward and fast, which makes this recipe both impressive and practical.

Ingredients

For Lobster XO Sauce over Crispy Longevity Vermicelli, use fresh, high-quality ingredients for the best result.

2 whole lobsters, about 1.25 lb each (570 g), cleaned and split
8 oz longevity vermicelli noodles (225 g), dried
4 tablespoons neutral oil, divided
2 tablespoons garlic, finely minced
1 tablespoon fresh ginger, minced
3 tablespoons XO sauce, store-bought or homemade
1 tablespoon soy sauce
1 tablespoon Shaoxing wine or dry sherry
0.5 teaspoon sugar
0.25 teaspoon white pepper
2 tablespoons chicken stock or seafood stock
2 scallions, thinly sliced
Fresh cilantro for garnish

Pro Tips

The first key to success is drying the vermicelli completely before frying. Any moisture causes uneven crisping and excess oil absorption. Lay the noodles flat and air-dry for at least 30 minutes if needed.

Second, cook the lobster gently. Overcooking turns lobster rubbery and dulls its sweetness. Steam or blanch briefly, then finish cooking in the sauce so it absorbs flavor while staying tender.

Third, bloom the XO sauce properly. Stir it in oil over medium heat until fragrant. This step unlocks the deep umami notes from dried scallops and shrimp, ensuring Lobster XO Sauce over Crispy Longevity Vermicelli tastes balanced rather than harsh.

Instructions

Step 1
Bring a large pot of water to a boil. Blanch the longevity vermicelli for 30 seconds until just flexible. Drain immediately and spread on a tray to dry completely.

Step 2
Heat 3 tablespoons of oil in a wide pan over medium-high heat. Add the dried vermicelli in loose nests. Fry until golden and crisp, about 2 to 3 minutes per side. Transfer to paper towels and set aside.

Step 3
Steam or blanch the lobster pieces for 4 to 5 minutes until just cooked. Remove the meat from the shells, keeping chunks intact. Reserve shells if you like for presentation.

Step 4
Heat the remaining oil in a wok or skillet over medium heat. Add garlic and ginger, stirring until fragrant but not browned.

Step 5
Add XO sauce and stir continuously for 30 seconds to release aroma. Pour in soy sauce, Shaoxing wine, sugar, white pepper, and stock. Let the sauce simmer gently.

Step 6
Add lobster meat to the sauce. Toss gently to coat and simmer for 1 to 2 minutes until glossy and heated through.

Step 7
Arrange crispy vermicelli on a serving platter. Spoon lobster and sauce evenly over the top. Garnish with scallions and cilantro. Serve immediately for maximum crunch.

Variations

For a seafood twist, replace lobster with jumbo shrimp or scallops while keeping the same sauce technique. This version works well if lobster is unavailable.

For a lighter option, skip frying and pan-toast the vermicelli with minimal oil. You still get texture with fewer calories.

If you enjoy bold spice, add a teaspoon of chili oil or fresh red chili to the XO sauce. This variation gives Lobster XO Sauce over Crispy Longevity Vermicelli an extra kick similar to spicy garlic noodles or chili seafood pasta.

Storage and Serving

Serve this dish immediately for the best texture. Crispy noodles soften over time once topped with sauce. If you need to store leftovers, keep lobster and vermicelli separate in airtight containers for up to 24 hours in the refrigerator. Reheat lobster gently over low heat and crisp noodles briefly in a dry pan before serving. Pair with steamed greens, simple fried rice, or a light cucumber salad. This dish also works beautifully as a shared centerpiece at the table.

FAQs

Can I make this recipe ahead of time?
You can prep the sauce and lobster earlier, but fry the vermicelli just before serving.

What is longevity vermicelli?
Longevity vermicelli are thin wheat noodles traditionally used in Chinese celebrations.

Is XO sauce very spicy?
XO sauce is savory with mild heat. You control spice by adjusting quantity.

Can I use frozen lobster?
Yes, thaw completely and pat dry before cooking.

What can replace Shaoxing wine?
Dry sherry works well as a substitute.

Conclusion

This Lobster XO Sauce over Crispy Longevity Vermicelli is comfort food at its finest — rich seafood flavors layered over shatteringly crisp noodles with bold Cantonese character. It’s the kind of dish that turns a regular dinner into a celebration and makes home cooking feel truly special.