Lobster Ramen

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At this point in the game, it’s no secret to anyone that I love noodles. All kinds, all flavour, all shapes & sizes. Love em equally.

When I was a kid, we ate a lot of ramen at school. Seriously, this is what we would do. We would go to the local gas station, buy several $0.65 cent packs of noodles (you know, the ones that come with a flavour pack), crush the noodles inside the package, and top with the ‘flavour’ pack. Then eat. Raw. I know, I know. But that’s what I thought of as ramen for years and years. I had NO. IDEA.

A few years and a million miles later, I was in New York at the Momofuku Noodle Bar, and my life was changed. I was on the road with the band, and ordered ramen – basically because I wanted to fit in, and not look like the uncultured/unenlightened dude.

Out came the most delicious, comforting, shockingly amazing bowl. Comfort food for day and days. There started a little quest of mine to eat ramen in any & every city I can, and to make ramen at home.

Some ramen (like Tonkatsu) can take a very long time, and some are quick. The internet is your friend. Read, research, learn, make, taste, repeat.

This little bowl of goodness is really quick & decadent. I live on the Canadian East Coast where the lobster basically have taken over the population. They’re everywhere, and cheap as chips (expensive chips, but chips nonetheless). This would be delicious with seared scallops, grilled prawns, miso salmon etc. Feel free to mix it up, friends.

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Lobster Ramen

Serves 4

For the stock:

11 cups vegetable stock

3 large pieces kombu

1 ounce dried shiitake mushrooms

4 cloves of garlic, minced

3 inches of ginger, chopped

3 dried bird’s eye chili’s

2/3 cup dried bonito flakes

3 tablespoons soy sauce

3 tablespoons rice wine vinegar

Toppings;

1 large carrot, grated

4 eggs

2 1 1/2 pound lobsters, cooked

1 cup mizuna (or arugula)

1 large radish, thinly sliced

1 – 2 red chilies

2 green onions, diced

2 tablespoons butter, melted

2 sheets dried seaweed

Pour your stock into a large pot, and bring to a simmer. Add your kombu, mushrooms, ginger, and chilis and let it simmer away for 1/2 hour.

After 30 minutes, remove the kombu. Add your bonito flakes, and simmer for 5 minutes.

Strain your broth, into a large bowl. Add the clear broth back into the pot, and simmer away on medium low, until reduced by half (about 1 hour). Add your soy sauce and rice wine vinegar to the broth after 30 minutes or so to season.

While your broth is simmering, shell your cooked lobster, and set aside. (just before plating, toss your lobster in melted butter)

Bring a saucepan of water to a boil, and add your eggs. Boil for 6 1/2 minutes, then remove and place directly into an ice bath. Peel and set aside.

Cook your noodles according to the package instruction.

Build your ramen bowls with about 2 cups of stock, a large handful of noodles, half a soft boiled egg, lobster, Garnish with diced radishes, green onions, chilies, and mizuna leaves.

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