Lobster and Mushroom Somen
June 11th, 2013 14 Comments

Lobster and Mushroom Somen

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Lobster and Mushroom Somen


Lobster and Mushroom Somen Recipe

Serves 2 | Prep Time: 10 Minutes | Cook Time: 5 Minutes
Adapted from Eat A Duck I Must


2 lobster claws
1 bundle somen
2 tablespoons Tsuyu or Soup Base (such as Mizkan Bonito-Flavored Soup Base), or to taste
1 1/2 cups water
Oyster mushrooms
Green onion, cut into small rings


Clean and boil the lobster claws for about 5 minutes in hot boiling water, until cooked. In a separate pot, boil the somen in boiling water until it is cooked, per the package instructions, usually for 4-5 minutes.

Rinse the lobsters with cold water, crack the shells, and remove the meat. Drain the noodles and place them in an ice water bath.

Add the tsuyu or soup base to the 1 1/2 cups water, stir to mix well.

Lobster Claw

Brush the lobster meat with some butter and grill for a couple of minutes, for extra flavors and aroma. Poached lobster can taste pretty bland and grilling with butter will bring out deeper flavors and a nice aroma.


Brush the mushrooms with some butter and grill for several minutes and remove. Drain the cold noodles and place it in two serving bowls.

Pour the soup base into the bowls and add the lobster meat and grilled mushroom on top. Garnish with some chopped green onions. Serve immediately.

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14 comments... read them below or add one

  1. Carol Doyon via Facebook says:


  2. Julie Brittis via Facebook says:

    Sounds delicious and looks even better! One question – Do I add the tsuyu or soup base to the water that the noodles were cooked in, or to a separate pot?

  3. Mel Fay via Facebook says:


  4. Mark Angelides via Facebook says:

    Looks good, but I’m a little confused… if we are boiling the lobster claws and then removing the meat and putting it aside, then when are we brushing the claws with butter and grilling them? Why would we grill the claws after we’ve already cooked and removed the meat?

  5. Julie – check the ingredients list, the 1.5 cups water is for the soup base.

    Mark – you brush the butter when you grill the lobster claws. The grilling adds depth, aroma, and more taste to the lobster.

  6. Mark Angelides via Facebook says:

    I understand that. What I don’t understand is why we would grill the claws after your instructions tell us to boil them for 5 minutes and then remove the meat? Is grilling an alternative cooking method to boiling in your recipe? It’s a little confusing the way it is written in the recipe. I’m sorry for dwelling on this point.

  7. A lot of foods can be pre-cooked and then grilled, for extra flavors. You can just use the poached lobster and there is no need to grill if you don’t want the extra flavors and aroma. Up to you. Grilling is not an alternative method to boiling. It’s an additional step to make the lobster claw taste even better. A poached and cracked lobster claw tastes pretty bland to me, but after a couple of minutes of grilling with butter, it’s a completely different thing.

  8. Edie Layland says:

    Wow, I will be right over!!! I wish! It looks so delicious and I’m hungry. I love your easy recipes! So nice with my busy life.

  9. carol smith says:

    This sounds delicious, looks wonderful, I can’t wait to make it. Can you tell me where to buy Tsuyu?

  10. Jason says:

    Thanks for the recipe! For the grilling part, do you just have a mesh grate over your indoor kitchen gas stove? I was wondering if I could do that, or if there would be harmful soot or bad flavors from the gas stove.

  11. Jayne says:

    Whoa, this does sound very easy! Except that you know in Malaysia lobster costs an arm and a foot. But totally replicable with the large prawns I got from my mom. All the way from Sekinchan! Super fresh and sweet.

  12. marian boll says:

    I’m always trying to come up with new meal ideas…thank you

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