Lobster and Mushroom Somen
A few days ago, my good friend Alice at Eat A Duck I Must texted me that I ought to try out their lobster somen recipe, citing that it takes only 15 minutes to prepare and it’s their ultimate go-to summer lunch dish. She even sent me a picture of the dish. At the sight of their gorgeous photo, I knew that I had to make it. It’s also a great coincidence that lobsters are on sale at $6.95 per pound in my Asian store. The timing couldn’t be better.
Somen, a type of Japanese noodles, is popular especially during summertime in Japan. Somen is usually served cold in a dashi-flavored sauce. The sweetest thing about this lobster and mushroom somen is that it took me practically 15 minutes to make, and the final dish was refined, thanks to the grilled mushrooms and lobster claw as the toppings. It was delicious, and utterly satisfying slurping down cold noodles with the cleanest of flavors. It is a PERFECT summer recipe!
I adapted the original recipe and added in a little extra touches: I poached the lobster claws and then grilled them with some butter. This adds a nice aroma and buttery taste to the already delicious lobster. I also brushed some butter to the oyster mushrooms before grilling. They were simply perfect for the cold somen. If you don’t have lobster, you can use shrimp or scallop. I am sure the somen will taste mouthwatering nonetheless. Bon appetit!
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