Ingredients
Scale
- 4 cups seafood stock
- 1 stick unsalted butter
- 4 garlic cloves, minced
- 1 lemon, juiced
- 1 pound lobster tail
- 8 ounces ramen noodles
- 1 tablespoon Old Bay seasoning
- 1 pound shrimp, peeled and deveined
- 1 red potato, diced
- 1 ear of corn, cut into pieces
Instructions
- In a large pot, melt the butter over medium heat and sauté the garlic until fragrant.
- Add the seafood stock and lemon juice to the pot, stirring to combine.
- Introduce the lobster tail and cook until it turns opaque.
- Stir in the shrimp and Old Bay seasoning, letting it simmer for a few minutes.
- Meanwhile, cook the ramen noodles according to package instructions and set aside.
- In the broth, add the diced potatoes and corn, cooking until tender.
- Serve the broth over the ramen noodles, topped with the lobster tail and shrimp.
Notes
- For an extra kick, add red pepper flakes.
- Serve with crusty bread for dipping.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Southern
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg