Lobster Yakisoba

It's not often that my husband and I dine on the expensive and exquisite western rock lobster (or crayfish as we call them) hauled in from the pristine waters along the coast of Western Australia.  Until the trade embargo a few years ago, these kings of crustaceans were exported live to China to swim in their high end restaurants' tanks.  Sought after for their firm and succulent meat, people here queue up for them at the fisheries during Christmas time.  I use the meat from frozen raw lobster tails for this elegant Japanese-style noodle stir fry, simply cooked in a wok with a handful of cabbage leaves, mushrooms, soba noodles and a miso dressing.  A special meal you make to give yourself and people you love a treat.   

Serves 2-3

INGREDIENTS

• 250g / 9 oz raw lobster tail meat
• 70g / 2½ oz oyster mushrooms, torn into bite size pieces
• 3 Shiitake mushrooms 
• 1 tablespoon chopped garlic
• 1 tablespoon chopped ginger
• 300g / 10½oz cabbage leaves
• 180g / 6⅓ oz dry soba noodles
• 2 tablespoons vegetable oil
• 2-3 spring onions, roughly chopped      

Miso dressing:

• 1 tablespoon white miso paste
• 2 teaspoons mirin
• 2 tablespoons soy sauce
• ½ teaspoon sugar
• 1 teaspoon sesame oil

METHOD

1. Soak Shiitake mushrooms with ½ cup warm water in a small bowl until soft.  Cut off and discard the stems and slice the mushrooms thinly.  Reserve the soaking water.
2. Defrost raw lobster tails if frozen.  Remove meat from the shell by turning the tail to its underside.  With a pair of kitchen scissors, cut along both edges of the shell from the top down.  Peel away the cut shell from the underside, then crack the tail open with both hands to release the meat, which will come out in one piece with a little tug.  Cut each tail up into 4-5 pieces.
3. Cook noodles according to package instructions.  Drain and rinse in cold water.  Place in a colander to air dry.
4. Make the sauce by combining all the ingredients in a bowl.  Whisk together until smooth.
5. Heat 1 tablespoon oil in a wok over medium high.  Add the lobster meat and sauté  for a minute or two until just cooked.  Add 1 tablespoon of the mushroom water and when it has sizzled away, remove the lobster from the wok.  Set aside.
6. Heat another tablespoon of oil in the wok.  Fry the garlic and ginger for a minute until fragrant.  Add the cabbage, mushrooms and sauté for a few minutes with 1 tablespoon of the mushroom water until just wilted. 
7. Add the noodles and sauce.  With a pair of tongs, toss the noodles around gently to combine with the other ingredients.  Transfer the cooked lobster back to the wok.  Add the spring onions and give everything a final toss.  Remove from heat and divide into bowls.