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.