Lobster Ramen
Lobster Ramen is a luxurious twist on Korea’s beloved instant noodle culture.
The deep umami from fresh lobster combines beautifully with the spicy ramen broth, creating a restaurant-quality seafood dish that still feels comfortingly familiar.
With vibrant vegetables like bok choy and carrots, this ramen balances richness with freshness — a perfect weekend indulgence.
40 min
easy
Cooking Order
Ingredients
Basic ingredients
Ramen noodles2 packs
Lobster1 whole (400–500 g)(14–17.6 oz)
Water900 ml(30.4oz)
Carrot50 g(1.76oz)
Green onion30 g(1.06oz)
Bok choy60 g(2.12oz)
Onion70 g(2.47oz)
Shiitake mushroom40 g(1.41oz)
Minced garlic10 g(0.35oz)
Cooking oil10 ml
Step 1:
Thaw frozen lobster at room temperature.
Step 2:
Cut the green onions, bok choy, onion, carrot, and shiitake mushrooms into bite-sized pieces.
Step 3:
Heat cooking oil in a pot and sauté the minced garlic until fragrant.
Step 4:
Add the onion, carrot, and shiitake mushrooms, and cook until slightly softened.
Step 5:
Pour in the water and bring to a boil.
Step 6:
Add the lobster and simmer to extract a deep seafood flavor.rnRemove the lobster and cook it separately.
Step 7:
Add the mushrooms and bok choy to the broth.rnStir in the ramen seasoning packet.
Step 8:
Add the noodles and cook until tender.
Step 9:
Finish with green onions and serve hot.
Editor's Detail
Luxury Korean Lobster Ramen – A Gourmet Twist on Comfort Food
Learn how to make Korean Lobster Ramen at home with fresh lobster and instant noodles. Transform simple ingredients into a restaurant-quality dish in under 30 minutes.
Why Korean Lobster Ramen is Worth Making
Instant ramen is beloved worldwide as the ultimate comfort food. But Korean home cooks have mastered the art of elevating it into something luxurious. Korean Lobster Ramen, known as 랍스터 라면 (rapseuteo ramyeon), transforms humble instant noodles into a restaurant-worthy meal by adding fresh lobster and thoughtful technique.
Popular in Korean coastal cities like Busan, this dish balances the ocean’s sweetness with the deep, savory comfort of Korean ramen broth. Unlike heavy cream-based Western lobster dishes, the Korean approach keeps the broth clean and light, allowing the lobster’s natural flavor to shine.
What makes this recipe special is its accessibility. You don’t need professional training—just quality lobster, Korean instant ramen, and fresh vegetables. It’s impressive enough for special occasions, yet simple enough for an indulgent weeknight dinner.
Ingredients
Main Ingredients
- 1 whole live lobster (500-600g) – The star ingredient
- 2 packs Korean instant ramen – Shin Ramyun, Neoguri, or Jin Ramen recommended
- 900 ml water (30 fl oz)
- 2 tablespoons cooking oil
Fresh Vegetables
- 1 medium carrot – Julienned
- ½ medium onion – Sliced
- 4-5 shiitake mushrooms – Fresh or rehydrated dried
- 2 baby bok choy – Halved lengthwise
- 2 stalks green onion – Chopped
- 3 cloves garlic – Minced
Seasoning
- Ramen seasoning packets (included with noodles)
- Optional: Sesame oil, red chili flakes (gochugaru)
Essential Korean Ingredients Explained
Korean Instant Ramen (라면, ramyeon)
Korean ramyeon differs from Japanese ramen with chewier noodles and a distinctive garlic-pepper-savory seasoning blend. For seafood dishes, choose Neoguri (seafood-based) for a milder flavor that complements lobster without overwhelming it.
Where to buy: H-Mart, Asian grocery stores, or online at Amazon/Weee!
Storage: Keep in a cool, dry place; use seasoning packets immediately once opened.
Shiitake Mushrooms (표고버섯, pyogo-beoseot)
Shiitake mushrooms add natural umami that enhances broth complexity. They’re not just filler—they’re flavor builders that make the broth taste richer.
Why they’re essential: They create layered umami that supports the lobster’s sweetness without overpowering it.
Substitutions: Use cremini or oyster mushrooms, but add a small piece of dashima (dried kelp) to compensate for lost umami.
Bok Choy (청경채, cheonggyeongchae)
Baby bok choy adds mild sweetness and crisp texture. While not traditionally Korean, it’s fully adopted into Korean home cooking, especially in fusion dishes.
Substitutions: Use napa cabbage (baechu) for traditional Korean flavor, or spinach (add in last 2 minutes).
Step-by-Step Instructions
Step 1: Prepare Ingredients (10 minutes)
Julienne the carrot into thin matchsticks. Slice onion into half-moons. Remove shiitake stems and slice caps. Chop green onions, separating white and green parts. Mince garlic.
For bok choy: Halve lengthwise and rinse thoroughly under cold water to remove grit.
Step 2: Build Aromatic Base (3 minutes)
Heat 2 tablespoons oil in a large pot over medium heat. Add white parts of green onion, carrot, and onion. Stir-fry 2-3 minutes until fragrant and onion is translucent.
Why this matters: Sautéing before adding liquid concentrates flavors and creates depth that boiling alone cannot achieve.
Step 3: Create the Broth (5 minutes)
Pour in 900 ml water and bring to a gentle boil. Add shiitake mushrooms, bok choy, and garlic. Simmer 5 minutes on medium-low heat.
Pro tip: Add dashima (dried kelp) or dried anchovies now for extra umami. Remove before adding lobster.
Step 4: Cook the Lobster (7-8 minutes)
Place whole lobster into simmering broth. Cook for 7-8 minutes, turning once halfway. Shell will turn bright red-orange.
Critical: Don’t exceed 8 minutes—lobster becomes rubbery when overcooked.
Remove immediately and set aside. The residual heat will finish cooking it perfectly.
Step 5: Add Noodles (4 minutes)
Bring broth back to a rolling boil. Add ramen noodles and 1-2 seasoning packets (adjust for sodium preference).
Cook 4 minutes according to package directions. Use chopsticks to separate noodles as they soften.
Texture goal: Noodles should be tender with slight chew—what Koreans call 쫄깃함 (jjolgitham, springy texture).
Step 6: Plate and Serve (2 minutes)
- Twirl noodles into center of wide, shallow bowl
- Arrange vegetables around noodles
- Ladle hot broth over everything
- Crown with lobster on top
- Garnish with green onion tops and optional sesame oil
Serve immediately while steaming hot.
Common Mistakes to Avoid
Overcooked lobster: Set timer for 7-8 minutes exactly. Remove promptly.
Too salty: Start with one seasoning packet, taste, then add more gradually.
Mushy noodles: Cook 30 seconds less than package directions. Serve immediately—don’t let sit in broth.
Flat broth: Use both seasoning packets if needed, or add 1 tsp fish sauce for umami boost.
Recipe Variations
Quick Weeknight Version
Use pre-cooked shrimp instead of lobster. Add in last 2 minutes. Ready in 15 minutes total.
Spicy Version
Use Shin Ramyun Black or add 1-2 tablespoons gochugaru (Korean red pepper flakes) for heat.
Vegetarian Option
Replace lobster with king oyster mushrooms (whole, simmered). Add fried tofu puffs for protein.
What Makes This Recipe Authentically Korean?
Jeong-seong (정성) — Sincere Effort: Korean cooking values care in preparation—from julienning vegetables to timing lobster perfectly.
Mat (맛) — Layered Flavor: Building flavor in stages (sauté aromatics → simmer vegetables → add protein) creates depth.
Ramyeon Culture: Elevating instant noodles with fresh ingredients is a beloved Korean tradition, not a shortcut.
What to avoid: Don’t add cream or butter. Traditional Korean seafood soups keep broth clean to highlight natural flavors.
What If I Can’t Find Fresh Lobster?
Best substitutes:
- Frozen lobster tails – Thaw overnight, cook 5-6 minutes
- Jumbo shrimp (8-12 pieces, shell-on) – Cook 3-4 minutes only
- King crab legs – Pre-cooked; add last 2-3 minutes to warm
- Mixed seafood – Combine mussels, clams, squid, shrimp
Where to buy online: Maine Lobster Now, Fulton Fish Market, H-Mart online
Flavor impact: Fresh lobster is sweetest, but frozen works wonderfully. Shrimp creates a lighter but equally delicious version.
How Do I Know When It’s Properly Cooked?
Lobster doneness:
- Shell is bright red-orange (no green remaining)
- Meat is opaque white (no translucent areas)
- Antenna pulls away easily from head
Noodle texture:
- Uniform light yellow, no white centers
- Tender but holds shape when lifted
- Has slight resistance when bitten
Broth:
- Clear with golden tint, not cloudy
- Smells rich and appetizing, never fishy
What Should I Serve With This?
Essential banchan (side dishes):
- Kkakdugi (cubed radish kimchi) – cuts through rich broth
- Danmuji (pickled yellow radish) – sweet-tangy contrast
- Myeolchi bokkeum (stir-fried anchovies) – crunchy texture
Rice: Serve a small bowl of white rice to make it a full meal. Add leftover rice to remaining broth for bokkeum-bap (fried rice).
Beverages:
- Korean: Somaek (soju + beer), makgeolli, or bori-cha (barley tea)
- Western: Crisp white wine, Prosecco, or light beer
Serves: 2 as main course, or 3-4 as shared starter
Storage and Reheating
Storage:
- Cooked lobster: Remove from shell, refrigerate 2 days
- Broth: Refrigerate 3-4 days or freeze 2 months
- Noodles: Don’t store cooked noodles—they become mushy
Reheating:
- Reheat broth and vegetables in pot
- Add fresh noodles, cook 4 minutes
- Warm lobster separately (microwave 30 seconds)
- Assemble and serve
Frequently Asked Questions
What makes this authentically Korean?
This follows Korean culinary principles: building layered flavors, maintaining clean broths, and the cultural tradition of elevating instant noodles with fresh ingredients.
What if I can’t find lobster?
Use frozen lobster tails, jumbo shrimp (shell-on), king crab legs, or mixed seafood. All create delicious results.
How do I know when it’s done?
Lobster shell is bright red, meat is opaque white, and noodles are tender but springy with slight chew.
What should I serve with it?
Korean pickled radish or mild kimchi, optional rice, and cold beverages like white wine or barley tea.
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