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Lobster Noodles with Thai Basil
Cedric Vongerichten's Lobster Noodles + Indonesian Nicoise Salad
Nathan Congleton / TODAY
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Rating:
3.892857 (28 rated)
Cook time:
Prep time:
Servings:
4

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

  • Buttered Kecap Manis (Indonesian sweet soy sauce)

    • 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
    • One 2-inch piece kombu seaweed
    • 1 teaspoon chopped green Thai chili
    • 1/2 cup unsalted butter, cubed and very soft
  • To serve

    • 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.

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Make Cedric Vongerichten's lobster ramen noodles

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