L’Artisan: Spicy Crispy Lobster
with Black Garlic & Tahini Mazemen
Cooking time
25 minutes
Servings
2/4
Calories
840 /serving
Needless to say, this ain’t no TikTok ramen! Starting with fresh ramen noodles full of satisfying, toothsome pull, this nutty, tangy, indulgent mazemen dish—a way of preparing ramen without broth—stars lobster meat that’s coated and shallow-fried for optimal crispiness. You’ll love the pique of our ultra-tasty, gently spicy Sense of Shichimi spice mix, plus the play of textures, with the tender meat contrasting still-crunchy Asian greens and softly-sautéed sweet peppers.
We will send you:
- 225g Pre-cooked lobster meat
- 225g Asian greens (yu choy or gai lan)
- 200g Mini sweet peppers
- 2 Scallions
- 1 Black garlic clove
- 30ml Rice vinegar
- 20g Cornstarch
- 15ml Tahini
- 225g Fresh ramen noodles
- 30ml Sweet soy sauce
- 7g Sense of Shichimi spices (white sesame seeds, Sichuan pepper, cayenne pepper, orange peel, poppy seeds, black sesame seeds, nori)
Contains: Lobster, Milk, Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Medium high-sided pan
Large pan
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
29 g
Saturated Fat
9 g
Sodium
1640 mg
Total Carb
109 g
Sugars
21 g
Protein
40 g
Fibre
9 g
Preparation
Boil the noodles
Bring a medium pot of salted water to a boil. Add the noodles; stir gently to separate. Boil, 1 to 3 min., until al dente. Drain and toss with a drizzle of oil to prevent sticking.
Mise en place
Meanwhile, remove the bottom ½ inch of the gai lan stems; cut crosswise into thirds. Thinly slice the sweet peppers crosswise, discarding the stems and seeds. Thinly slice the scallions crosswise on an angle, separating the white bottoms and green tops. Mince the black garlic. In a small bowl, make the sauce by combining the black garlic, tahini, vinegar, soy sauce and ¼ cup water (double for 4 portions).
Cook the vegetables
In a large pan, heat a drizzle of oil on medium-high. Add the gai lan, sweet peppers and white bottoms of the scallions. Sauté, 2 to 3 min., until beginning to soften. Add 2 tbsp water (double for 4 portions) and cook, partially covered, 2 to 3 min., until tender; season with ⅓ of the spices and S&P.
Combine the noodles
To the pan of vegetables, add the noodles, sauce and 2 tbsp butter (double for 4 portions). Cook, stirring frequently, 1 to 3 min., until combined; season with S&P.
Prepare & cook the lobster
Meanwhile, pat the lobster dry with paper towel; season with S&P. In a shallow bowl, combine the cornstarch and S&P. Working in batches, coat the lobster in the cornstarch (pressing to adhere). In a medium, high-sided pan, heat ½ inch of oil on medium-high. Add the lobster and cook, 2 to 3 min. per side, until crisp. Transfer to a paper towel-lined plate; season with the remaining spices and S&P.
Plate your dish
Divide the noodles between your bowls. Top with the lobster. Garnish with the green tops of the scallions. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
