Lobster with Udon Noodles, Bok Choy and Citrus

Name: Lobster with Udon Noodles, Bok Choy and Citrus
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 heads baby bok choy; 1 Tbsp light brown sugar; 1 kilograms live lobsters; 1 medium onion, thinly sliced; 1 orange or grapefruit; 227 grams oyster mushrooms, large caps quartered; 4 servings Freshly ground pepper; 2 Tbsps sake; 4 servings Salt; 2 smalls shallots, thinly sliced; 113 grams dried Japanese udon noodles; 2 Tbsps unsalted butter; 59 milliliters vegetable oil; 118 milliliters vegetable stock or low-sodium broth

You can never have too many main course recipes, so give Lobster with Udon Noodles, Bok Choy and Citrus a try. This recipe serves 4. One portion of this dish contains approximately 20g of protein, 21g of fat, and a total of 404 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. If you have onion, shallots, vegetable stock, and a few other ingredients on hand, you can make it. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

Bring a large pot of water to a rolling boil over high heat.

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Water

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Pot

Add the lobsters head first and cook for 5 minutes. Using tongs, transfer the lobsters to a rimmed baking sheet. Bring the water back to a boil.

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Lobster

Water

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Baking Sheet

Tongs

Add the bok choy and cook for 30 seconds.

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Bok Choy

Transfer the bok choy to a work surface and quarter each head lengthwise.

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Bok Choy

Add the udon noodles to the boiling water and cook, stirring often, until al dente, about 6 minutes.

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Udon Noodles

Water

Drain the udon. Return the noodles to the pot and cover with cold water.

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Pasta

Water

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Pot

Drain and rinse the udon 2 more times, then drain thoroughly, lifting the noodles a few times to help them dry.

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Pasta

In a small skillet, heat 1/4 cup of the oil.

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Cooking Oil

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Frying Pan

Add the shallots and cook over moderate heat, stirring a few times, until browned and crisp, about 3 minutes. Using a slotted spoon, transfer the shallots to paper towels to drain, then salt lightly.

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Shallot

Salt

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Slotted Spoon

Paper Towels

Crack the lobster claws and remove the meat in one piece. Twist off the lobster tails. Using kitchen shears, slit one side of each tail shell and remove the meat in one piece.

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Lobster Tails

Lobster

Meat

Cut the tail meat in half lengthwise and discard the intestinal veins.

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Meat

Using a sharp knife, peel the orange, taking care to remove all of the bitter white pith.

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Orange

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Knife

Cut in between the membranes to release the sections.

In a large skillet, heat the remaining 3 tablespoons of oil.

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Cooking Oil

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Frying Pan

Add the onion and mushrooms and cook over high heat, stirring occasionally, until browned, about 5 minutes.

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Mushrooms

Onion

Add the brown sugar, bok choy, vegetable stock and sake and bring to a simmer.

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Vegetable Stock

Brown Sugar

Bok Choy

Sake

Add the udon, season with salt and pepper and stir well.

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Salt And Pepper

In a medium skillet, melt the butter.

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Butter

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Frying Pan

Add the lobster meat and cook over moderately low heat, turning a few times, until warmed through, about 2 minutes. Crush the fried shallots over the lobster and stir to coat. Season with salt and pepper.

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Salt And Pepper

Lobster

Shallot

Transfer the noodles and vegetables to a serving bowl or deep plates, set the lobster and orange sections on top and serve right away.

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Orange Slices

Vegetable

Lobster

Pasta

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Bowl

Equipment

Ingredients

Servings:

2heads

baby bok choy 1Tbsp

light brown sugar 1kilograms

live lobsters 1medium

onion, thinly sliced 1

orange or grapefruit 227grams

oyster mushrooms, large caps quartered 4servings

Freshly ground pepper 2Tbsps

sake 4servings

Salt 2smalls

shallots, thinly sliced 113grams

dried Japanese udon noodles 2Tbsps

unsalted butter 59milliliters

vegetable oil 118milliliters

vegetable stock or low-sodium broth

Recommended wine: Chablis, Chardonnay

Lobster can be paired with Chablis and Chardonnay. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. The Simonnet-Febvre Petit Chablis with a 4.4 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.