Lobster Lo'Maine: Maine Lobster Chef of the Year Competition 2013
Recipe type: Entree or Tasting Size Appetizer
Cuisine: Asian
Serves: 1 Entree Size or 4 Small Tasting Size
  • 4 ounces - Cooked and Chilled Fresh Maine Lobster, tail, knuckle and claw
  • 4 pieces - Pork Belly, ½ inch thick cube
  • ¼ pound - Fresh Lo Mein noodles, blanched and chilled
  • ¼ bunch - Cilantro Leaves
  • 1 each - Scallions, Green part Sliced on bias
  • 1 teaspoon - Sesame Seeds
  • Drizzle - Ginger Vinegar*
White Miso Dressing
  • ¼ cup - White Miso
  • ¾ cup - Mayonnaise
  • 2 tablespoons - White Soy Sauce*
  • 2 tablespoons - Lemon Honey
  • 1 tablespoon - Mirin
  • 1 teaspoon - Rice Wine Vinegar
  • 1 teaspoon - Sambal
Method for Dressing
  1. Combine all ingredients in bowl and whisk together. Check seasoning if want more spicy add more Sambal
Family Style Plating
  1. In large bowl mix together the noodles and miso dressing making sure all the noodles are coated.
  2. Mix in scallions and lobster meat
  3. Place noodles in large bowl, scatter with cilantro leaves and sesame seeds
  4. Pan-Sear pork belly in non-stick pan over medium high heat, all sides should be caramelized and warmed through
  5. Place pork belly on top of noodles and drizzle with ginger vinegar
Individual Mini Tasting Method Plating
  1. For individual tasting place ¾ ounce of miso dressed noodles and lobster in miniature Chinese take-out containers. Garnish with warm pork belly, cilantro, sesame seeds and ginger vinegar
If you have difficulty locating these ingredients, they food items can be purchased online at www.sidwainer.com or local Asian market
Recipe by The Kennebunk Inn at https://www.thekennebunkinn.com/lobster-lo-maine-recipe-chef-2013-shanna-ohea/