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This recipe brings the best elements of French and Indonesian cuisine together. It is also our top selling dish at Wayan, and most posted on social media.
Technique tip: Be gentle while cooking/heating lobster and cook on low heat, so lobster doesn't become rubbery.
Swap option: Shrimp could be used instead of lobster. You can use dry ramen noodles instead of fresh.
Ingredients
· BUTTERED KECAP MANIS (INDONESIAN SWEET SOY SAUCE)
o 1/4 cup grapeseed oil
o 1/6 cup ginger, minced
o 1/6 cup garlic, minced
o 3 tablespoons fermented black beans, rinsed under cold water for 30 seconds
o 1/2 cup black peppercorns
o 1/2 cup kecap manis (Indonesian sweet soy sauce)
o 1/4 cup light soy sauce
o 1/6 cup fresh lime juice
o 1 tablespoon kosher salt
o 1/4 cup water
o One 2-inch piece kombu seaweed
o 1 teaspoon chopped green Thai chili
o 1/2 cup unsalted butter, cubed and very soft
· TO SERVE
o Ramen noodles
o Lobster meat, boiled and diced
o 2 tablespoons grated gruyere
o Scallions, sliced
o Thai basil leaves
o Cilantro leaves
Preparation
For the buttered kecap manis (Indonesian sweet soy sauce):
In a medium size pot combine grape seed oil, ginger and garlic and fry until light golden; then add the fermented black beans, black peppercorns, kecap manis, light soy sauce, lime juice and salt and cook until mixture is thick.
Transfer mixture to a blender and process until medium smooth. Add the water, kombu seaweed, green Thai chili and butter, blend until mixed, and reserve.
To serve:
1. Bring a large pot of water to a boil then add in the ramen and cook for about 1½ minutes.
2. Meanwhile in a small pot, reheat the lobster meat with the buttered kecap manis and gruyere. Then toss in the cooked ramen noodles.
3. Put the noodles in a bowl and top with sliced scallions, Thai basil leaves and cilantro. Serve immediately.
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