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Lobster Soba

| By: Tiger Shi |


Saba is the Japanese word for buckwheat. “Wood ears” are rich in amino acid, while lobster tails and the fried egg contain much protein. The combination of the three creates a perfect comfort dish.


Ingredients

Yield: 1 serving


  • 1 egg

  • 2 lobster tails

  • 250 g of soba

  • “Wood ears”

  • Sesame dressing


Cooking Instructions
  1. Thaw the lobster tails in the refrigerator overnight. Split the lobster tails, put them in a Ziplock bag with the sauce, seal the bag, and marinate the lobster tails in the refrigerator for at least 1 hour.

  2. Soak “wood ears” in warm water for 1 hour.

  3. Sear the lobster tails in a pan with olive oil until the meat becomes opaque and the shell becomes bright red. Remove the meat from the shells and put aside for later use.

  4. Fry a “sunny side up egg” and put aside for later use.

  5. Boil the soba in a pot for 5 minutes. Put in the “wood ears” and boil for another 3 minutes. Pour out the hot water and put in cold water to let the soba cool down. Remove the soba and put it in a bow. Pour in some sesame dressing and mix well.

  6. Put the “wood ears,” lobster tails, and the fried egg on top of the soba.



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