Miso‑Butter Lobster Ramen

Sweet chunks of lobster bathe in a silky miso‑butter broth that clings to springy ramen, marrying seaside decadence with cozy comfort for a festive midsummer bowl.

Ingredients

• 2 cups (480 ml) dashi stock, kept warm
• ½ cup (120 ml) whole milk, room temperature
• 1 tablespoon white miso paste
• 1 tablespoon unsalted butter, cubed and chilled
• 6 oz (170 g) cooked lobster meat, claw and tail, roughly chopped
• 1 teaspoon low‑sodium soy sauce
• ½ teaspoon mirin
• 10 oz (280 g) fresh ramen noodles
• 1 teaspoon lemon zest, finely grated
• 2 green onions, thinly sliced (plus extra for topping)
• ½ teaspoon toasted sesame seeds (plus extra for topping)
• 1 teaspoon chili oil, to taste

Preparation

1. Whisk the dashi, milk, miso paste, soy sauce, and mirin together in a small saucepan over medium‑low heat until the miso dissolves and the broth steams, 2 minutes.
2. Add the cold butter, stirring constantly until emulsified and the surface looks glossy, 1 minute.
3. Fold in the lobster meat and keep the broth at a bare simmer; do not boil. Warm through for 1 minute, then remove from heat and cover.
4. Meanwhile, bring a pot of water to a rolling boil. Cook the ramen noodles according to package directions (fresh noodles: about 2 minutes). Drain thoroughly.
5. Divide noodles between serving bowls. Ladle the miso‑butter lobster broth over the noodles, making sure to distribute lobster pieces evenly.
6. Top each bowl with lemon zest, green onions, sesame seeds, and a drizzle of chili oil.
7. Offer optional toppings at the table so guests can tailor texture and flavor.