Miso Lobster Ramen


  • 2 cups white wine
  • 1 shallot, thinly sliced
  • 12 peppercorns
  • ½ cup white wine vinegar
  • ½ cup heavy cream
  • 1 pound unsalted butter, divided use
  • 4 cups lobster stock
  • 4 tablespoons miso, divided use
  • ½ teaspoon white pepper
  • 2 tablespoons lemon juice
  • Sea salt, as needed
  • 8 ounces fresh ramen noodles
  • 1 cup edamame, shelled
  • 1¼ pound lobster, cooked, meat removed
  • 3 scallions, cut on small bias


Reduce white wine, shallot, peppercorns and white wine vinegar until 2 teaspoons remain. Add heavy cream, reduce by ½ and slowly add ¾ pound of butter, to make a buerre blanc. 

Strain and keep warm. 

Bring lobster stock to a simmer, add 2 tablespoons miso and season with white pepper, lemon juice and sea salt; hold. Cook fresh ramen noodles, drain and keep warm. 

Melt remaining butter in saute pan, whisk in remaining miso and add edamame. 

Slice lobster tail into five pieces and add all lobster to pan. Heat through and keep warm. 

To plate, toss noodles with 1 cup buerre blanc and season with salt and pepper. Divide among four bowls, top with lobster mixture and scallions. At the table, pour miso lobster broth into each bowl. 

Makes 4 servings.

Chef-owner Frank Bonanno; Bones; Denver