O3 Bistro & Lounge recipe from Executive Chef Joe Villanueva

Serves 2

1/2 lb chow mein egg noodles, blanched

3 cloves garlic, crushed

2 T butter, unsalted

6 oz lobster meat, cooked

4 strips of bacon

1/4 cup panko bread crumbs

3 T soy sauce

1 T brown sugar

2 T green onion, chopped


Bacon dust:

Render fat from bacon until crispy and let cool

Pulse in blender with panko bread crumbs



Blanch noodles in boiling salted water

Heat pan on medium/high heat, add butter and garlic and brown garlic

Add lobster meat and let cook for 1 minute

Add blanched noodles, soy sauce, brown sugar and cook for 1 minute

Plate and top with chopped green onion and bacon dust



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