Lobster Udon Alla Sake

I’ve been dreaming of this twist on a classic vodka sauce for many moons and when Scout Canning sent me out their updated (and even yummier) lobster product, made with wild-caught, hand-cut, and hand-packed knuckle and claw meat in lemony Spanish olive oil, I fired up the skillet and got to cooking!

If you’ve ever made it the traditional way you know how easy and mindbogglingly decadent it is. For this version I swapped spaghetti for udon, vodka for Junmai Kinjo sake, and the tomato paste and pepper flakes for some hot and funky gochujang. Aged parm and heavy cream remained the same. Topped it off with some fresh chives and lemon zest and called it a millennium.

Instructions are below and check out the accompanying reel for the yay-by-yay.

Tingredients:
• 1x tin Scout Canning lobster with lemon
• 2 packs cooked udon
• 4 cloves garlic, minced
• 1 half small shallot, minced
• 2 tbs hot gochujang
• 1/4 cup sake (I used Kikusui)
• 2 tablespoons neutral oil (I used avocado)
• 1 cup heavy cream
• 1/2 cup aged parmesan, grated
• 1/2 tsp chives
• lemon zest
• sea salt to taste

1. Heat up a skillet over medium flame. Add the garlic and shallot and sauté until translucent, being careful not to burn. Add the gochujang and mix constantly until it starts to caramelize
2. Add the sake and reduce until most of the liquid has evaporated. Add the heavy cream and reduce by ¼.
3. Cook the packaged udon in boiling water. Add a cup of pasta water to the sauce. Reduce. Add the parmesan and mix to incorporate.
4. Open the Scout Canning lobster with lemon and ogle its splendor. Then add entire contints to sauce. Mix thoroughly then add in the cooked udon. Cook in pan until noodles are thoroughly coated. If too tight add more pasta water.
5. Take off heat and plate in your favorite bowls
6. Finish with minced chives, fresh lemon zest and more flaky sea salt.

Canoy!

Serves 2-4