Lobster W/ Soft Noodle Recipe

Prep lobster

If using live lobster, dispatch and blanch 2–3 minutes in rapidly boiling water until shells are bright red, then cool and remove meat from tail and claws. Reserve meat chilled and keep shells. If using pre-cooked lobster, remove meat from shells and reserve shells for the stock.

Make the lobster stock

Place reserved lobster shells in a large saucepan. Add 1.5 l water, dry white wine, shallot halves, smashed garlic, bay leaf, peppercorns and thyme. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer gently, uncovered, for 25 minutes to extract flavor. Do not boil vigorously to avoid bitter compounds.

Strain and finish broth

Strain the stock through a fine-mesh sieve into a clean saucepan, pressing on shells to extract liquid. Discard solids. Return stock to low heat, season with 1 tsp sea salt, 1 tsp fish sauce, 1 tsp light soy sauce and 1/2 tsp sugar. Stir in 2 tbs unsalted butter until melted for a glossy finish. Taste and adjust seasoning (add white pepper to taste). Keep hot but not boiling until serving.

Cook noodles

Bring a large pot of water to a rolling boil and add 1 tsp salt. Add fresh noodles and cook just until tender but still soft — typically 1–3 minutes depending on thickness. Stir gently to prevent clumping. Drain immediately in a colander and rinse very briefly under warm running water to remove excess starch and prevent sticking.

Dress noodles

Transfer drained noodles to a bowl and toss with 1 tsp sesame oil to coat and keep them glossy and separate. Keep warm while finishing broth and lobster meat.

Prepare aromatics

While stock simmers and noodles cook, julienne 1 tablespoon ginger, thinly slice the scallion whites and greens separately, chop cilantro leaves and thinly slice the chili if using. Zest the lime and cut into wedges.

Lightly warm a small skillet over medium heat and add the white parts of the scallions and the ginger for 30–45 seconds just to soften and temper raw bite; this step is optional but gives a milder aromatics profile.

Rewarm lobster meat

If lobster meat is chilled, gently warm it by placing in a metal bowl and pouring 2–3 tablespoons of the hot lobster broth over it for 30–45 seconds, or briefly warming in the steaming hot broth for 20–30 seconds. Avoid overcooking to keep meat tender.

Assemble bowls

Divide the soft noodles between 2–3 warmed bowls (depending on portion size; see servings). Arrange warmed lobster meat on top of the noodles.

Ladle broth

Bring the finished lobster broth to a gentle simmer. Taste once more and adjust salt/acid. Ladle hot broth over the noodles and lobster so the noodles are submerged and the meat is warmed through. Use about 1 to 1 1/2 cups broth per bowl, depending on bowl size.

Garnish & season

Top each bowl with the reserved scallion greens, cilantro, julienned ginger, a sprinkle of lime zest, a few thin chili slices if using, and a light drizzle of chili oil if desired. Offer lime wedges at the table to squeeze over each bowl. Finish with a final grind of white pepper.

Serve immediately while broth and noodles are hot, so noodles remain soft and lobster meat is tender.