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Miso Ramen with lobster meat recipe

Ingredients:

Lobster Meat: 1–2 Cups pre-cooked lobster tail meat and cut into large pieces; Mushrooms: 1 Cup; Ramen Noodles: 2 servings fresh or dried; Toasted Nori (Seaweed): 1 sheet cut into quarters; Green Onions: 1/2 cup chopped; Other Garnishes: (Baby Bok Choy & Corn); Seafood Stock: 3 cups; Shiro Miso: 1/8 cup (white miso paste); Butter: 1 TBSP; Eggs: 2 (hard boiled or poached)

Step 1:

Simmer the dashi in a medium saucepan, but do not let it come to a boil.

Step 2:

Add the mushrooms and lobster to the dashi.

Step 3:

Place the miso in a small or medium bowl and whisk a quarter cup of the hot dashi into the miso until incorporated.

Step 4:

Whisk in another quarter cup of dashi. Pour the miso mixture into the saucepan and stir until combined.

Step 5:

In a separate saucepan, cook the ramen noodles in boiling water (should only take a few minutes).

Step 6:

Drain the noodles and divvy them up between serving bowls. Ladle the hot soup over the noodles and distribute the lobster and mushrooms in each bowl.

Step 7:

Tuck two squares of nori on the side of each bowl. Sprinkle green onions over the noodles and place a half tablespoon of butter on top. Arrange your other garnishes around the bowl and top with an egg.

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