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.

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.