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The recipe that Iron Chef Morimoto fell in love with. As showcased on Iron Chef America, Chef Esther Choi walks us through how to recreate this delicious Lobster Ramen recipe.
Lobster Ramen
Chili Oil:
Lobster Broth Aromatics:
1. Blanch Lobster for 6 mins
2. On Low Heat Mix Oil, Whites, Garlic, Chili Flakes, Anchovy Powder, Soy Sauce and Fish sauce to create Chili Oil
3. Butcher and remove meat from lobster using your shears. Set Meat Aside.
4. Use the shells and add back to blanching water to create a lobster stock. Add Onion, Kombu, Daikon, Scallion Ends, Chili Flakes and simmer for 20-40 mins.
5. Take lobster meat and sauté in butter and set aside.
6. In a separate pan, oil with Sesame Oil and sauté Julianne Zucchini Squash, season with salt.
7. Strain broth.
8. Add 3-4 tablespoons of chili oil to a pan. Add lobster broth and mix.
9. Blanch fresh ramen noodles to desired tenderness.
10. Assemble Noodles, Lobster Meat, Broth, zucchini and top with scallion, butter and more chili oil and fresh chilis in a bowl.
11. Serve.
Featuring the Messermeister Chef Esther Choi Precision Shears
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