Yasmin's Lobster Yee Mein (Lobster Noodles with Ginger and Scallions)

Ingredients: 
1 lobster (about 2.5 – 3 lbs)
4 oz. Yee Mein or E-Fu Noodles
1 1/2 cup water + 1 tablespoon corn starch (use more corn starch if you like thicker sauce)
2 stalks scallions (cut into 2-inch length)
10-12 slices peeled ginger
3 tablespoons cooking oil
Extra cooking oil for frying

Sauce: 
2 tablespoons oyster sauce
1 tablespoon soy sauce
1/8 teaspoon white pepper powder
1 1/2 teaspoons sugar
1/2 teaspoon sesame oil
1 tablespoon Shaoxing wine
Salt to taste

Method: 

1. Clean the lobster and chop into pieces. Lightly crack the lobster claws in advance. Blot the lobster dry with paper towels. 
2. Heat up a pot of boiling water and boil the Yee Mein according to the packing instructions. Make sure not to over boil the Yee Mein. Drain and set aside on a big plate/bowl. 
3. In a big wok or deep skillet, heat up 3 tablespoons of cooking oil. Stir-fry the ginger until aromatic and drop in the lobster. Stir continuously until they start turning red, then add in the sauce, follow by the water. 
4. Continue to stir and coat the sauce nicely, then cover the wok/skillet with its lid and wait for a couple minutes or until the lobster pieces are cooked through. (Do not over cook the lobter as it will turn rubbery in texture!) 
5. Remove the lid and add the chopped scallions into the lobster. Add salt to taste if needed. 
6. Transfer the lobster out and pour onto the bed of yee mein. Serve immediately.

Strawberry cream pavlova

Ingredients: 
2 egg whites
100g (1/2 cup) caster sugar
200g strawberries, hulled, sliced
2 tbs strawberry liqueur
1 tbs icing sugar mixture
125ml (1/2 cup) thickened cream
1/2 tsp vanilla bean paste
Icing sugar, to dust

Method:

1. Preheat oven to 130°C. Draw six 10cm-long, 9cm-wide heart shapes on a sheet of baking paper. Turn over and place on a large baking tray. 
2. Use an electric beater to beat egg whites in a clean, dry bowl until soft peaks form. Gradually add the caster sugar, 1 tbs at a time, beating well after each addition until the sugar dissolves and the mixture is thick and glossy. 
3. Transfer the meringue mixture to a piping bag fitted with a 1cm plain nozzle. Pipe an outline around inside of heart shapes, then pipe a little into centre of each heart and use a palette knife to spread to the edges. Bake for 40 minutes or until crisp and dry. Set aside to cool completely. 
4. Meanwhile, combine the strawberries, strawberry liqueur and icing sugar in a bowl. Set aside for 30 minutes to macerate. 
5. Use an electric beater to beat the cream and vanilla in a bowl until firm peaks form. Place 1 meringue heart on each plate. Top with the cream and strawberry mixture. Top each with another meringue heart. Dust with icing sugar. 

TIP: Make the meringue hearts up to 3 days ahead. Store in an airtight container.

Serves 2 (with 2 hearts left over)
Prep 30 mins (+ cooling time) Cooking 40 mins