Ep 4: Slurping Allowed

When Frank’s buttery Lobster ramen burst into Denver’s food scene at his restaurant Bones, people couldn’t get enough. So tonight, Frank is bringing the recipe into his home kitchen. The former manager of Bones Jordan Rodriguez and his friend Ryan Haarer watch the process unfold while snacking on gochujang dumplings and sipping cold, crisp sake.

Watch Episode 4 Here!

FULL

Gochujang Dumplings
Serves 4

Ingredients

2 TBS Ketjap Manis

¼ cup Rice Wine Vinegar 

1 Lime, juiced

1 Sticks butter 

Cilantro, optional garnish

1 pack of store bought pork dumplings

2 TBS Vegetable oil

½ cup water

2 TBS Gochujang

2 TBS Soy sauce

Process

1. Sear dumplings in hot oil over high heat until golden brown

2. Flip dumplings over, and add half a cup of water, cover and steam for 4-6 minutes.

3. Transfer dumplings to serving plate

4. Drain the pan and add rice wine vinegar, gochujang, soy sauce, katjap manis, and juice of one lime, reduce it by half, remove from the heat and whisk in butter.

5. Pour sauce over dumplings and garnish with cilantro, if desired

Bones Lobster Ramen
Serves 4

Ingredients

1 ¼ pounds fresh lobster

1 cup edamame, shelled

1 cup buerre blanc

8 ounces fresh ramen noodles

1 tablespoon miso paste

4 ounces butter

Sea salt and freshly cracked pepper

2 cups white wine

1 shallot, sliced thin

12 peppercorns

½ cup heavy cream

¾ pound butter

Bunch organic garden scallions cut on small bias

Process

Buerre Blanc

1. Place white wine, vinegar, peppercorns, and shallots in your sauté pan over a medium flame. Reduce until nearly dry. Stir in heavy cream and reduce by two thirds, whisking steadily so as not to burn.

   Slowly melt the butter into the cream sauce, then remove from flame.  

Lobster

1. Set a large pot of salted water over a high flame. While the water comes up to a boil, you’re going to need to set up the sink and crack your lobster. 

2. Ok, I’m going to map my sink out for you, which is a double basin. On one side of the basin, I have two empty medium sized bowls. On the other side of the basin, I have a big pot with heavily iced water in it sitting next to a colander. All of this stuff is in the sink, because I’ll be pouring boiling water over the lobster, then submerging the lobster into the iced water. It’s a lot of liquid at extreme temperatures, and I’m a spiller. 

3. Remove the claws and tail from the lobster shell. Putting the claws in one of your medium bowls and the tail in the other. 

4. Pour boiling water over both bowls, until the lobster is  just submerged.  Set a timer for 6 minutes, then toss the claw bowl contents into the colander (to strain), Plunge the colander into the ice bath (to stop the cooking), then pull the colander out and put the claw meat back into its first bowl. Now, those fat tails should be fully cooked, so put them through the same process (strain, ice, strain). 

5. Rinse out the large pot and fill it all over again with salty water. Place over a high flame, and bring to a boil for the noodles. While the water comes to a boil, remove cooled lobster meat from the shells; cut tail into 5 pieces.  Set aside. 

The Final Steps

1. Cook ramen noodles in boiling water until tender (about 2 minutes).  Strain.

2. Set a sauté pan over medium heat.  Once the pan is nice and hot, add butter. Once butter is completely melted, add lobster, edamame, and miso until warmed through. 

3. Toss in noodles and just warm through.

4. Add buerre blanc; toss well and season to taste with salt and pepper.

5. Divide among four bowls and garnish with scallions.

Buzzed

Dumplings Pairing:

Lenz Moser Heuriger Veltliner 

Ramen Pairing:

Tozi Snow Maiden, Unfiltered Sake

Tensei Endless Summer, Filtered Sake