1. Parboil noodles as in "Parboiled Noodles #1/#2". Then refrigerate to chill (2 hours or more).

2. Heat oil in a deep 8-inch skillet. Add noodles, and with a spatula, press them firmly against the sides and bottom of the pan until they hold a round nest-like shape. Then cook to heat through, but do not brown.

3. Carefully transfer the nest to a heated serving platter and keep warm. Fill the nest with the "Lobster Topping for Noodle Nest" (see recipe) and serve at once.

noodles are not chilled first, shake them out to separate the strands. Lobster Topping:

1. Flake lobster meat. Slice mushrooms thin; also bamboo shoots and onion.

2. Blend comstarch, cold water and sesame oil to a paste.

3. Heat oil. Add salt, then onion, and stir-fry until translucent. Add mushrooms and bamboo shoots; stir-fry 1 minute more.

4. Add lobster, sherry and stock. Cook, covered, to heat through (about 1 minute). Then sprinkle with pepper.

5. Stir in cornstarch paste to thicken; pour mixture into noodle nest and serve. Variations:

1. Omit the sesame oil in step 2 and the pepper in step 4. Instead add to the cornstarch paste 2 teaspoons soy sauce, 1/2 teaspoon sugar and the pepper.

2. In step 3, add with the mushrooms and bamboo shoots, 1 cup bean sprouts, blanched.

From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.