Seafood Boil Ramen with Shrimp, Lobster, Sausage, and Corn (Print version)
A bold seafood boil ramen bowl with shrimp, lobster, smoked sausage, corn, jammy eggs, and chewy noodles in Cajun-spiced broth.
# Ingredients:
For the eggs
01 -
2 large eggs
02 -
Ice water, for chilling
For the broth
03 -
2 tablespoons unsalted butter
04 -
1 tablespoon olive oil
05 -
1 medium yellow onion, thinly sliced
06 -
5 garlic cloves, minced
07 -
1 tablespoon tomato paste
08 -
1 1/2 tablespoons Cajun seasoning, plus more to taste
09 -
1 teaspoon smoked paprika
10 -
1/4 teaspoon cayenne pepper, optional
11 -
6 cups (1.4 L) seafood stock
12 -
2 teaspoons soy sauce
13 -
1 teaspoon fish sauce, optional
14 -
2 bay leaves
15 -
1 teaspoon dried thyme
16 -
1 tablespoon fresh lemon juice
For the seafood and noodles
17 -
2 lobster tails, split lengthwise
18 -
1 lb (450 g) large shrimp, peeled and deveined
19 -
8 oz (225 g) smoked andouille sausage, sliced into rounds
20 -
2 ears corn, cut into 8 pieces
21 -
9 oz (255 g) ramen noodles, seasoning packets discarded
For finishing
22 -
2 tablespoons melted butter mixed with 1 teaspoon Cajun seasoning
23 -
2 green onions, thinly sliced
24 -
2 tablespoons chopped parsley
25 -
Lemon wedges, for serving
# Instructions:
01 -
Bring a small pot of water to a gentle boil. Add the eggs and cook for 6-7 minutes. Transfer to ice water for 3 minutes, then peel, halve, and set aside.
02 -
In a large Dutch oven, heat the butter and olive oil over medium heat. Add onion and cook for 4-5 minutes until softened. Stir in garlic, tomato paste, Cajun seasoning, smoked paprika, and cayenne for 1 minute.
03 -
Pour in the seafood stock, soy sauce, fish sauce, bay leaves, thyme, and lemon juice. Bring to a simmer and cook for 10 minutes. Taste and adjust seasoning carefully.
04 -
Add the corn and sausage to the simmering broth. Cook for 6-8 minutes, until the corn is tender and the sausage is heated through.
05 -
Add the lobster tails and simmer gently for 4-6 minutes, until opaque. Add the shrimp during the final 2-3 minutes and cook just until pink. Remove seafood, corn, and sausage with a slotted spoon.
06 -
In a separate pot, cook the ramen noodles according to package directions until just chewy, usually 2-3 minutes. Drain well.
07 -
Divide noodles among 4 bowls. Ladle hot broth over the noodles, then arrange lobster, shrimp, sausage, corn, and egg halves on top. Drizzle with seasoned butter and finish with green onions, parsley, and lemon wedges.
# Good to know:
01 -
Cook the noodles separately for the best broth texture.
02 -
Taste before adding salt because Cajun seasoning, sausage, and soy sauce vary.
03 -
Serve immediately while the seafood is tender and the noodles are springy.