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Spiny Lobster Ramen

Zachery Dyke

Zachery Dyke

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Spiny Lobster Ramen

Why You Don’t Need Any Tail Meat

This particular Spiny Lobster Ramen recipe is unique in that you don’t need to use any tail meat! All of the protein for this bowl is going to come from the lobster’s head, knuckles and legs! The reason this excites me so much is that you can pretty much double the yield that you would typically get out of 4 Spiny Lobsters!

spiny lobster ramen
Florida Spiny Lobster Ramen

Frequently Asked Questions

The best way I’ve found to remove the meat from spiny lobster legs is to only boil the leg clusters for 8 minutes and then immediately submerge them in ice water to stop the cooking process. This should help the meat to slide right out of the legs and give you the most yield!

Yes, this recipe can be made with any other type of lobster species, it doesn’t have to be a Florida Spiny Lobster.

Here’s a video demonstrating how to break down a Florida Spiny Lobster.

How I Got These Lobsters

I got these particular lobsters for this spiny lobster ramen recipe diving off of my kayak around Dania Beach, FL. I went out with a buddy of mine to do some deeper dives in the 50-60 foot range, but didn’t have much luck with fish out there, so we decided to come in a little shallower.

spiny lobster recipes
Florida Spiny Lobster

Once we got in to around 20-25 feet I came across some lobsters that were rocked up pretty good. I always enjoy going for lobsters that are more difficult to get to because it makes things more challenging. I ended up getting 4 Spiny Lobsters and a bonus Slipper Lobster which is something I don’t see all that often. We’ve had a few cold fronts come down to Florida recently so I was craving some Spiny Lobster Ramen! I hope you enjoy this recipe.

spiny lobster ramen
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Spiny Lobster Ramen

by zachery dykeZachery Dyke
A delicious and hearty bowl that can made exclusively with parts of the Spiny Lobster that are commonly discarded; the head, knuckles, and legs!
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Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 2
Calories: 351kcal

Equipment

  • Chef Knife
  • Cutting Board
  • Large Pot With Lid
  • Crackers
  • Large Bowl
  • Medium Pot
  • Strainer
  • Tongs
  • Serving Bowls

Ingredients

US Customary | Metric

For The Spiny Lobster Meat

  • 8 Cups of Water
  • Spiny Lobster Heads with Knuckles (rinsed out)
  • Spiny Lobster Leg Clusters
  • Ice water

For The Spiny Lobster Ramen Broth

  • 1 tsp Avocado Oil
  • 2 Celery Sticks (chopped)
  • 2 Carrots (chopped)
  • ½ White Onion (chopped)
  • 5 Garlic Cloves (crushed)
  • 4 Green Onion Bases (the part near the roots)
  • 4 Spiny Lobster Heads
  • 4 Spiny Lobster Leg Clusters
  • 12 cups Water
  • Salt (to taste)
  • Soy Sauce (to taste)
  • Chili Oil (to taste)

For The Ramen Noodles

  • 2 Ramen Noodle Packets (any brand)
  • 8 cups Water
  • Salt

For The Toppings

  • Corn (fresh or canned)
  • 2 Soft Boiled Eggs (cut in half)
  • Nori Sheets
  • Green Onion (thinly sliced)

Instructions 

For The Spiny Lobster Meat

  • Rinse out your lobster heads and separate them from the leg clusters.
    Spiny Lobster Heads with Knuckles
    Spiny Lobster Leg Clusters
  • Bring 8 cups of water to a boil in a Large Pot.
    8 Cups of Water
  • Add in the Spiny Lobster Heads and Leg Clusters and cook for 8 minutes and then submerge them in ice water to stop the cooking process.
    Ice water
  • Once everything is cool, pull out as much edible meat as you can from the head, knuckles, and leg clusters. Use the crackers if you need to.
    NOTE: Don't throw away the shells as they will be used for the broth!
  • Place the meat in a small bowl and set aside in the refrigerator.

For The Spiny Lobster Ramen Broth

  • Add avocado oil to your large pot and turn on medium heat.
    1 tsp Avocado Oil
  • Add in your chopped celery, carrots, white onion, garlic cloves, and green onions. Cook for 2 minutes.
    2 Celery Sticks
    2 Carrots
    ½ White Onion
    5 Garlic Cloves
    4 Green Onion Bases
  • Add in all the leftover shells from your Spiny Lobster Heads and Leg Clusters. Pour in your water, make sure it is enough to cover the everything. Turn heat to high.
    4 Spiny Lobster Heads
    4 Spiny Lobster Leg Clusters
    12 cups Water
  • Once the water is boiling, reduce heat to low and cover. Simmer for 45 minutes. Skim off any impurities with a paper towel if needed.
  • After simmering, remove from heat and strain into another pot. Allow to cool slightly and salt to taste.
    NOTE: Your broth will be getting additional salt from the soy sauce, so keep that in mind.
    Salt
  • Place your pot of broth back on the stove on a medium low heat to keep warm until everything else is ready.

For The Ramen Noodles

  • Rinse out your large pot from the broth and add in 8 cups of water. Salt the water and turn heat on hight to bring up to a boil.
    8 cups Water
    Salt
  • Cook your noodles to the package specifications.
    2 Ramen Noodle Packets
  • Strain and set aside.

Assembling The Bowl

  • Add in the soy sauce and chili oil to each bowl. Add in your hot broth, making sure to leave space for the noodles and toppings.
    Soy Sauce
    Chili Oil
  • Add you cooked noodles in the center of the bowl. Place one of the Spiny Lobster Head shells on top for decoration. Add your corn, eggs, nori sheets, and green onions.
    Corn
    2 Soft Boiled Eggs
    Nori Sheets
    Green Onion
  • Add in all of your Spiny Lobster Meat.
  • Serve hot and enjoy!

Nutrition

Serving: 8ounces | Calories: 351kcal | Carbohydrates: 14g | Protein: 50g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 507mg | Sodium: 1318mg | Potassium: 911mg | Fiber: 3g | Sugar: 5g | Vitamin A: 10719IU | Vitamin C: 13mg | Calcium: 367mg | Iron: 2mg
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