Chef notes
This recipe bring the best elements of French and Indonesian cuisine together. It is also our top selling dish at Wayan, and most posted on social media.
Technique tip: Be gentle while cooking/heating lobster and cook on low heat, so lobster doesn't become rubbery.
Swap option: Shrimp could be used instead of lobster. You can use dry ramen noodles instead of fresh.
Ingredients
- 1/4 cup grapeseed oil
- 1/6 cup ginger, minced
- 1/6 cup garlic, minced
- 3 tablespoons fermented black beans, rinsed under cold water for 30 seconds
- 1/2 cup black peppercorns
- 1/2 cup kecap manis (Indonesian sweet soy sauce)
- 1/4 cup light soy sauce
- 1/6 cup fresh lime juice
- 1 tablespoon kosher salt
- 1/4 cup water
- 1 2-inch piece kombu seaweed
- 1 teaspoon chopped green Thai chili
- 1/2 cup unsalted butter, cubed and very soft
- Ramen noodles
- Lobster meat, boiled and diced
- 2 tablespoons grated gruyere
- Scallions, sliced
- Thai basil leaves
- Cilantro leaves
Preparation
For the buttered kecap manis (Indonesian sweet soy sauce):
In a medium size pot combine grape seed oil, ginger and garlic and fry until light golden; then add the fermented black beans, black peppercorns, kecap manis, light soy sauce, lime juice and salt and cook until mixture is thick.
Transfer mixture to a blender and process until medium smooth. Add the water, kombu seaweed, green Thai chili and butter, blend until mixed, and reserve.
To serve:
1.Bring a large pot of water to a boil then add in the ramen and cook for about 1½ minutes.
2.Meanwhile in a small pot, reheat the lobster meat with the buttered kecap manis and gruyere. Then toss in the cooked ramen noodles.
3.Put the noodles in a bowl and top with sliced scallions, Thai basil leaves and cilantro. Serve immediately.
