Lobster Miso Ramen Recipe

Prepare lobster

If using a whole lobster, separate tail and claws. Reserve tail meat (about 8 oz) for finishing and use shells and bodies for stock. If using lobster tails only, crack shells to expose meat; reserve meat and keep shells for stock.

Brown shells and aromatics

In a large stockpot over medium-high heat, add 1 tbs neutral oil and 1 tbs unsalted butter. When hot, add lobster shells and cook, stirring occasionally, until shells turn bright red and begin to brown, about 4–5 minutes. Add chopped onion and carrot and cook until softened, about 4 minutes. Add smashed garlic, sliced ginger and dried shiitake; cook 1–2 minutes until fragrant.

Simmer stock

Add 8 cups water and bring to a simmer. Reduce heat to low and simmer gently, uncovered, 25–30 minutes to extract flavor from shells and aromatics. Skim any foam or impurities from the surface occasionally.

Strain and finish broth

Strain broth through a fine mesh sieve into a clean pot, pressing on solids to extract liquid; discard solids. Return strained broth to medium heat. Whisk in white miso paste (dissolve miso in a ladle of warm broth first), 2 tbs soy sauce, 1 tbs mirin, 1 tsp chili paste, 1 tsp sesame oil, 1 tsp kosher salt and 1/2 tsp black pepper. Taste and adjust seasoning — add more miso for umami, or more chili paste for spice. Keep warm on low (do not boil once miso is added).

Bring a small pot of water to a gentle boil. Carefully lower 2 room-temperature eggs into the water and cook for 6 minutes for jammy yolks. Immediately transfer eggs to an ice bath for 5 minutes, then peel.

Mix soy marinade: combine 1/4 cup soy sauce, 2 tbs mirin, 2 tbs water and 1 tsp sugar until sugar dissolves. Place peeled eggs in a small container and pour marinade over them, turning to coat. Marinate in the refrigerator at least 2 hours or up to overnight. Remove eggs, slice in half just before serving.

Cook lobster meat

If lobster meat is raw, pat dry, season with 1/4 tsp salt and 1/4 tsp black pepper. In a skillet over medium-high heat, melt 1 tbs butter and 1 tsp neutral oil. Add lobster tail meat and sear 1–2 minutes per side until just opaque and lightly browned. Remove from heat and keep warm. If using pre-cooked lobster, warm briefly in the skillet with butter (30–60 seconds) to avoid overcooking.

Prepare bok choy and corn

Bring a separate pot of water to a rolling boil for noodles and vegetables. Blanche halved baby bok choy for 30–45 seconds until bright green and tender-crisp; remove and set aside. In the same boiling water, blanch corn kernels for 1 minute if fresh, then drain and set aside.

Cook noodles

Cook 8 oz ramen noodles according to package instructions in the boiling water (usually 2–4 minutes for fresh, longer for dried). Drain well and divide noodles between two large ramen bowls.

Assemble bowls

Ladle hot lobster miso broth over noodles (about 3 cups per bowl). Arrange lobster meat, halved soy egg, bok choy, corn and sliced scallions on top. Garnish with toasted sesame seeds, nori strips if using, and an extra drizzle of sesame oil or a squeeze of lime to brighten. Serve immediately.