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Seafood Boil Ramen Bowl

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Ramen noodles topped with shrimp, lobster, sausage, and corn in bold, flavorful broth with Cajun spices.

Ingredients

Scale
  • 1.4 L seafood stock (alternatively chicken stock with 250 ml water)
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 medium onion, thinly sliced
  • 4 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 2 teaspoons soy sauce
  • 1 teaspoon fish sauce (optional)
  • 1–2 tablespoons Cajun seasoning or Old Bay
  • 1 teaspoon smoked paprika
  • 0.25–0.5 teaspoon cayenne pepper, to taste
  • 2 bay leaves
  • 1 teaspoon dried thyme or 1 sprig fresh thyme
  • Juice of 0.5 lemon or 1 tablespoon lemon juice
  • 2 lobster tails (or 2 small lobster claws), halved lengthwise, or substitute crab
  • 12 large shrimp, peeled and deveined (tails on optional)
  • 200–250 grams smoked sausage (Andouille or kielbasa), sliced into 1.3 cm rounds
  • 2 ears of corn, cut into 6–8 chunks
  • 2–3 packages ramen noodles (seasoning packets discarded) or 300 grams fresh or egg noodles
  • 2 soft-boiled eggs, halved
  • Fresh parsley or chives, chopped, for garnish
  • 2 tablespoons melted butter mixed with 1 teaspoon Cajun seasoning
  • Lemon wedges
  • Green onions, sliced
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon cayenne pepper
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon fine sea salt

Instructions

  1. Bring a small pot of water to a gentle boil. Add eggs and boil for 6½ to 7 minutes for jammy yolks. Transfer eggs to an ice bath for 3 to 4 minutes, then peel and cut in half. Set aside.
  2. In a large pot, heat butter and olive oil over medium heat. Sauté sliced onion until soft and translucent, approximately 4 to 6 minutes. Add minced garlic and tomato paste; cook for 1 minute until fragrant. Stir in Cajun seasoning, smoked paprika, and cayenne pepper; toast spices for 30 seconds. Pour in seafood stock, soy sauce, fish sauce if using, bay leaves, and thyme. Bring to a simmer and cook for 8 to 10 minutes to blend flavors. Taste and adjust seasoning and lemon juice as desired.
  3. Add corn chunks and sausage rounds to the simmering broth. Simmer for 6 to 8 minutes until corn is tender and sausage is heated through. Remove corn and sausage with a slotted spoon and set aside.
  4. If using raw lobster tails, score the underside and place in the simmering broth, shell-side down. Poach for 4 to 6 minutes until the flesh is opaque. Remove and halve if necessary. Add shrimp to the broth for the final 2 to 3 minutes until pink and C-shaped. Optionally, sear sausage and shrimp briefly in a hot skillet with a little butter and Cajun seasoning for additional flavor before assembly.
  5. In a separate pot, cook ramen noodles following package instructions (typically 2 to 3 minutes). Drain and divide into serving bowls. Alternatively, cook noodles directly in the simmering broth for 1 to 2 minutes, being careful not to overcook.
  6. Place cooked noodles in each bowl. Ladle hot, seasoned broth over the noodles. Arrange lobster halves, shrimp, sausage rounds, and corn chunks on top. Add halved soft-boiled eggs. Drizzle with a little of the melted seasoned butter if desired. Garnish with chopped parsley and green onions. Serve with lemon wedges.

Notes

For best flavor, use high-quality seafood stock and fresh seafood whenever possible.
Adjust heat and seasoning to taste, especially when preparing your own Cajun spice blend.
Soft-boiled eggs add richness to the finished bowl but can be omitted if preferred.

Nutrition

Find it online: https://www.delicetreats.com/seafood-boil-ramen-bowl/