Lobster-Noodle Bake


Lobster-Noodle Bake
Recipe type: Seafood
  • 100g lobster (100g protein quota)
  • ½ cup fish stock if available (if not, use a little water and keep adding whilst adding flavours to taste – you do not want this meal to taste weak)
  • pack of shiratake noodles
  • tomatoes (vegetable quota)
  • ¼ onion finely diced for flavour or onion salt
  • small clove garlic or minced garlic
  • lemon juice
  • pepper (and salt if onion salt not used)
  • parsley
  1. Steam the lobster if not already cooked, and remove from shell.
  2. Chop the tomatoes then bring to a simmer in a saucepan adding the fish stock, ¼ onion or onion salt, garlic, squeeze of lemon juice, pepper.
  3. Thoroughly rinse the noodles as per packet instruction.
  4. Add into the saucepan the lobster chunks, stir and allow the flavour to build for a few minutes, then add the noodles for another minute or so. This can either be served immediately, or “browned “ under a grill for a few minutes. Serve, garnished with parsley and lemon wedge.
  5. You can substitute the LOBSTER for CRAB or PRAWN or FISH


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