It’s October in Maine and we still enjoy eating lobster. Lobster rolls feel like sunny days, fresh green leaves, crowded streets & gardens. This Maine Lobster Miso Ramen on the other hand, feels cozy and satisfying. Stoke the wood stove, nestle in. The balance is just right between familiar flavors and something new.
When it comes to the lobster, there are options (duh!). Beginning with live lobster is a great choice (especially if you’d like to have a more traditional steamed supper one evening, followed by ramen the night after)! If you don’t feel like picking the lobster meat, try our picked claw & knuckle meat! Either the frozen or the fresh option will work well for this recipe.
We keep it simple to highlight that lobster, but feel free to add chili paste, fresh garlic or ginger to spice it up!
Maine Lobster Miso Ramen
Ingredients (serves 4)
6 cups seafood stock/dashi
2 cup mushrooms (white beech, shimeji, enoki, sliced shitake, etc.)
2-4 cups cooked lobster meat, cut into large pieces
1/4 cup Shiro miso (white miso paste)
4 serving ramen noodles, fresh or dried
2 sheets toasted nori, cut into quarters
1 cup green onions, chopped
2 Tbsp. butter
2 eggs (hard boiled or poached)
Optional garnishes: baby bok choy, corn, blanched carrots, sprouts
Bring stock to a simmer in a medium saucepan, but do not let it come to a boil. Add the mushrooms.
Place the miso in a medium bowl and whisk a quarter cup of the hot stock into the miso until incorporated.
Whisk in another quarter cup of stock. Pour the miso mixture into the saucepan and stir until combined.
Add lobster to stock.
In a separate saucepan, cook the ramen noodles as instructed, in boiling water (should only take a few minutes).
Drain the noodles and divide between serving bowls.
Ladle the hot soup over the noodles, evenly distributing the lobster and mushrooms.
Tuck two squares of nori on the side of each bowl. Add a half tablespoon of butter to each bowl, sprinkle green onions overtop. Arrange your other garnishes around the bowl and top with an egg.