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.
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.
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.