Lobster and Mushroom Somen

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Lobster and Mushroom Somen Recipe
Serves 2 | Prep Time: 10 Minutes | Cook Time: 5 Minutes
Adapted from Eat A Duck I Must

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

Method:

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. Set aside. Drain the noodles and place them in an ice water bath.

Add the tsuyu or soup base to the water, stir to mix well.

Brush the lobster claw with some butter and grill for a couple of minutes.

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.