The Lobster Series: Cold Lobster Somen / by Alice Zhao

The second part of the lobster series brings us to a noodle dish. Cold somen is a popular dish eaten during the summer in Japan. This simple cold noodle dish is a perfect light meal for a hot summer day. Jared paired it with sweet lobster meat and grilled oyster mushroom to make it a perfect combination.


Lobster meat from the knuckles and body
2 bundles somen
Oyster mushroom
Green onion
Roasted sesame seeds


  • Clean and boil the lobster for about 10mins in boiling water
  • Drain the lobster and let it cool until it is not too hot to handle
  • Remove the meat from the knuckles and abdomen
  • In a separate pot, boil the somen in boiling water until it is cooked
  • Drain the noodle and place it in an ice/water bath
  • Add water to a bowl (enough for 2 servings) then slowly add the tsuyu to taste. Tsuyu comes in concentrated form, you can usually follow the proportion written on the bottle.
  • Oil and salt the mushroom and place it on a hot grill
  • Grill the mushroom for several minutes and remove
  • Drain the cold noodles and place it in the serving bowl
  • Add the lobster meat and grilled mushroom on top
  • Garnish with a sprinkle of sesame seeds and chopped green onions
  • When ready to serve, pour the soup onto the noodles and ENJOY!