Lobster Ramen

Butter-poached lobster and a silky ramen broth make this a luxurious, celebratory dish.

Ingredients

• 8 ounces dried ramen noodles (2 bricks, seasoning packets discarded)
• 1 whole cooked lobster (about 1 1/4 pounds), meat removed and cut into large chunks
• 4 cups lobster stock or seafood stock
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 large shallots, thinly sliced
• 3 cloves garlic, minced
• 1/4 cup dry white wine
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce
• 1 teaspoon fish sauce
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• Kosher salt, to taste
• 1/2 cup heavy cream
• 1 tablespoon fresh lemon juice
• 1/4 cup chopped fresh chives
• 2 tablespoons fresh tarragon or parsley, chopped
• Lemon wedges, for serving

Preparation

1. Bring a large pot of salted water to a boil. Cook ramen noodles for 2–3 minutes until just tender, drain, rinse under cool water, and set aside.
2. In a large saucepan, heat olive oil and 1 tablespoon butter over medium heat. Add shallots and sauté for 2–3 minutes until softened. Add garlic and cook 1 minute more.
3. Stir in tomato paste, smoked paprika, and black pepper; cook for 1 minute to deepen flavors. Add white wine and simmer until nearly evaporated.
4. Pour in lobster stock, soy sauce, and fish sauce. Bring to a gentle simmer and cook for 5 minutes to meld flavors.
5. Reduce heat to low, stir in heavy cream, lemon juice, and half the chives and tarragon. Taste and adjust with salt as needed.
6. Add lobster meat to the pot and warm gently for 1–2 minutes, being careful not to overcook.
7. Add cooked ramen noodles to the broth, stirring to coat and heat through.
8. Divide noodles, broth, and lobster meat among bowls. Garnish with remaining chives, tarragon, lemon wedges, and desired toppings.