I made these lobster garlic noodles on a quiet Saturday night when I was craving something extra — something a little fancy but still comforting. I’d had them once at Yard House a few years ago and never forgot the silky noodles, buttery garlic, and that tender lobster that just melts in your mouth. This homemade version? Honestly, I might not need the restaurant anymore.
What I love most is how the flavors come together: savory, a little sweet, with a punch of garlic and that rich lobster tail right on top. It’s the kind of meal you can make when you want to feel a little spoiled — and trust me, it feels fancy without being hard to make.
Why You’ll Love This Recipe
This dish is ultra-satisfying, thanks to buttery lobster, tender noodles, and a savory garlic-soy sauce that clings to every bite. It’s the perfect mix of comfort food and upscale flavor — all made with ingredients you can grab at the grocery store.
Whether you’re celebrating a special night in or just looking to impress someone (or yourself), this recipe delivers restaurant-quality flavor without a ton of fuss. It comes together fast, and it’s shockingly simple for how fancy it feels.
What You’ll Need
For the noodles and lobster
- 2 lobster tails (about 4–6 oz each)
- 8 oz lo mein or yakisoba noodles (spaghetti works in a pinch)
- 1 tablespoon butter
- 1 tablespoon olive oil
For the garlic sauce
- 6 garlic cloves, finely minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce (or extra soy sauce if preferred)
- 1 teaspoon sesame oil
- 2 green onions, chopped (plus more for garnish)
- Optional: pinch of crushed red pepper flakes
For garnish
- Sesame seeds
- Fresh chopped parsley or cilantro
- Extra green onions
- Lime wedges (optional)
Pro Tips
- Cut lobster tails down the center before cooking for easier prep and removal.
- Lo mein, yakisoba, or spaghetti all work — just avoid overcooking.
- Cook garlic gently over low heat so it doesn’t burn.
- Add lobster last and heat only until warmed through.
- Double the sauce if you prefer extra coverage on your noodles.
Tools You’ll Need
- Medium saucepan
- Large skillet or wok
- Tongs or pasta fork
- Cutting board and knife
- Small bowl (for sauce)
- Zester or grater (if using lime)
Substitutions & Variations
- Protein swap: Shrimp, scallops, or chicken work well.
- No oyster sauce? Substitute with hoisin or extra soy + Worcestershire.
- Vegetarian: Use tofu or mushrooms with veggie broth.
- Spicy version: Add chili garlic sauce or sriracha.
- More greens: Toss in spinach, bok choy, or snap peas.
Make Ahead Tips
Prepare the garlic sauce up to 3 days ahead and store in the fridge. Lobster can be cooked and chopped earlier, then reheated gently with the noodles.
Cook noodles ahead and toss with a little sesame oil to prevent sticking if you’re prepping in advance.
Instructions
1. Prepare the Lobster
Thaw lobster tails if frozen. Cut the shell lengthwise and lift out the meat. Chop into bite-sized pieces. Cook lobster in butter for 3–5 minutes until opaque. Set aside.
2. Cook the Noodles
Boil salted water and cook noodles per package instructions. Drain and toss with sesame oil to prevent sticking.
3. Make the Garlic Sauce
Whisk soy sauce, oyster sauce, brown sugar, fish sauce, and sesame oil. In a skillet, heat olive oil on medium-low, add garlic, and sauté 1–2 minutes until fragrant. Stir in the sauce and simmer briefly.
4. Toss Noodles in Sauce
Add drained noodles and toss until coated. Stir in green onions and red pepper flakes, if using.
5. Add Lobster & Finish
Fold lobster into the noodles gently and heat just until warm. Taste and adjust seasoning with soy sauce or lime juice.
6. Serve
Top with sesame seeds, herbs, and extra onions. Serve immediately.
Serving Suggestions
- Pair with spring rolls or edamame.
- Serve alongside a salad with sesame or ginger dressing.
- Add stir-fried bok choy or mushrooms.
- Sip jasmine tea, sake, or a crisp white wine.
- Garnish with lime wedges and chili oil for extra punch.
Leftovers & Storage
Store in the fridge up to 2 days in an airtight container. Reheat gently in a skillet with a splash of water or broth to loosen the sauce.
Avoid reheating lobster too long, or it will get rubbery. Best enjoyed fresh, but still delicious the next day.
Nutrition & Benefits
Lobster provides lean protein and essential nutrients like vitamin B12, zinc, and selenium. Garlic supports immune health and brings anti-inflammatory benefits. The soy-based sauce offers deep umami without heavy cream, keeping the dish rich but balanced.
Cooking at home means lower sodium and full control of ingredients compared to takeout.
Recipe FAQ
Can I use pre-cooked lobster?
Yes — just fold it in at the end to warm gently.
What noodles are best?
Lo mein, yakisoba, or even spaghetti all work.
Is this recipe spicy?
Not unless you add chili or pepper flakes.
Can I double the sauce?
Yes — just adjust to taste for extra coverage.
Is this good for make-ahead?
Parts can be prepped, but cook and combine fresh for best texture.
The Final Slurp
These Yard House-style lobster garlic noodles are pure indulgence — silky noodles, buttery lobster, and garlicky umami sauce that feels both cozy and luxurious. It’s the kind of recipe that turns a quiet night in into something special. For me, it’s one of those meals that reminds you food can be comfort and celebration all at once.