PEI Lobster Ramen

Servings: 4


  • 2 pkgs (85g each) Instant Ramen Noodles
  • 1 carton Ramen Broth or Vegetable Broth
  • 2 tsp Sesame Oil
  • 2 tsp Garlic, chopped
  • 2 tsp Ginger Root, peeled & chopped
  • 1/2 cup Carrots, thinly sliced
  • 4 each Baby Bok Choy, ends removed
  • 1 pkg Shitake or Enoki Mushrooms
  • 2 (1.25 lb) PEI Lobsters, cooked & meat chopped*
  • 2 each Eggs, soft-boiled**
  • Green Onions, sliced- to garnish
  • Sesame Seeds- to garnish


1. In a medium pot, bring ramen broth to a boil; add instant noodles and cook according to package directions.
2. Heat a sauté pan over medium-high heat; add sesame oil.
3. Add garlic and ginger and cook, stirring frequently for 1 minute. Add the carrots, baby bok choy & mushrooms, and cook for 2 minutes or until bok choy begins to wilt.
4. Add lobster meat to the pan and cook for 1 minute or just until heated through.
5. Divide noodles and broth between 4 bowls. Top with lobster, carrots, bok choy, and mushrooms.
6. Cut soft-boiled eggs in half lengthwise and add one-half to each bowl.
7. Garnish ramen with green onions and sesame seeds. Serve with hot sauce and/or nori if desired.

*Two (1 ¼ lb.) lobsters yield approximately 280 grams or 2 cups of cooked lobster meat.
**For soft boiled eggs: bring a small pot of water to a boil. Carefully add cold eggs, using a spoon, ensuring not to drop them. Reduce heat to a slow boil and cook for 6 ½ minutes. Remove eggs from heat, transfer to a bowl of ice water, and let rest for 2 minutes prior to peeling. Remove eggshells and slice eggs in half lengthwise.

Do You Know Lobster?

Once inside a trap lobsters can never get out.

False – Lobsters Often Escape

Lobsters will often get out of traps - that is part of the design. Traps are built to allow undersize lobster to exit easily. Plus an escape hatch is made of biodegradable twine in case the trap is lost at sea. Adult lobsters will also escape traps at times; it is just more difficult.