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Lobster and Mushroom Somen - Easy & delicious Japanese noodles with mushroom and lobster. SLURP!!!
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!
How To Make Lobster And Mushroom Somen
First, clean the lobster claws and drop them into a pot of boiling water. Let them cook for about 5 minutes, or until they’re done. While that’s happening, grab another pot and boil the somen according to the package instructions—usually around 4-5 minutes.
Once the lobsters are done, rinse them under cold water, crack the shells open, and remove the meat. For the noodles, drain them and then toss them into an ice water bath to cool them down.
Mix the tsuyu or soup base with 1 1/2 cups of water, and stir it well until everything’s combined.
Brush the lobster meat with butter, then grill it for a couple of minutes. Grilling it with butter really helps bring out those rich flavors and aromas. Poached lobster can be a bit bland, so this step makes a big difference!
Brush the mushrooms with butter and grill them for a few minutes until they’re nicely cooked, then set them aside. While that’s happening, drain the cold noodles and divide them into two serving bowls.
Pour the soup base into the bowls, then top with the lobster meat and grilled mushrooms. Sprinkle some chopped green onions on top, and serve it up right away!
Frequently Asked Questions
This recipe is only 64 calories per serving.
What To Serve With Lobster And Mushroom Somen
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Lobster and Mushroom Somen
Ingredients
- 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
- butter
- oyster mushrooms
- green onion, cut into small rings
Instructions
- Clean and boil the lobster claws in hot boiling water for about 5 minutes, or until cooked. In a separate pot, boil the somen according to 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 1 1/2 cups of water and stir to mix well.
- Brush the lobster meat with butter and grill for a couple of minutes to enhance the flavor and aroma. Poached lobster can taste bland, and grilling with butter will bring out deeper flavors.
- Brush the mushrooms with butter and grill for several minutes, then remove. Drain the cold noodles and place them in two serving bowls.
- Pour the soup base into the bowls and add the lobster meat and grilled mushrooms on top. Garnish with chopped green onions and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
