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Recipe Detail Page
Lobster & Kimchi Udon
Summer 2022
Here’s a hot tip I learned eons ago from a Food & Drink recipe: if your grocer has a lobster tank, they’ll probably cook a lobster for you—perfectly, too—if you call ahead and ask. Udon are thick, chewy Japanese noodles available fresh or par-cooked (and sometimes frozen—either way, not dried) only requiring a quick bath in boiling water to heat through. This is weeknight cooking at its best—faster than delivery and better than takeout.
Serves 2
3 tbsp (45 mL) Japanese soy sauce, divided
1 tbsp (15 mL) mirin
2 egg yolks
11/2 lbs (680 g) cooked lobster
2 green onions
3 tbsp (45 mL) butter
1/2 cup (125 mL) chopped cabbage kimchi
2 tbsp (30 mL) kimchi liquid
1/2 tsp (2 mL) sugar
1 lb (455 g) fresh or frozen udon noodles
Toasted sesame seeds to garnish
1. In a ramekin or small bowl just large enough to hold the yolks, combine 2 tbsp (30 mL) soy sauce and mirin. Add yolks and refrigerate while getting everything else done.
2. Remove the meat from the lobster tail and claws (reserve the body and shells for stock, if you like; otherwise discard). Cut meat into bite-size chunks and set aside.
3. Bring a large pot of water to a boil.
4. Meanwhile, thinly slice the onions, separating the white and light green parts from the darker greens. Melt the butter in a large skillet over medium heat. Once foaming, add lighter-coloured slices of onion, kimchi, kimchi liquid, sugar and remaining 1 tbsp (15 mL) soy. Bring to a boil and let boil for 2 minutes to concentrate flavours. Remove from heat, add lobster chunks, cover and keep warm.
5. Follow directions on package to prepare udon. Add hot noodles to skillet and toss to coat in sauce evenly. Season with salt if necessary (especially if you’ve used unsalted butter). Divide between two bowls. Using a small spoon, carefully remove one egg yolk at a time from soy mixture and place one over each mound of udon (discard the soy mixture). Sprinkle with sesame seeds and garnish with the onion greens.
Serves 2
