• 8 large shiitake mushrooms
  • 1 bunch hen of the woods mushrooms
  • ½ cup olive oil, divided
  • 8 oz angel hair pasta, broked into 1 inch pieces
  • 2 (1 1/4 pound) lobsters, steamed
  • 1 medium sized onion, diced
  • 4 cloves garlic, minced
  • 1 tomato, chopped
  • 3 cups chicken stock
  • 1 Tablespoon hon dashi
  • 1 Tablespoon fish sauce
  • 2 (1 1/4 pound) lobsters, steamed
  • ¼ cup kewpie mayonnaise
  • 2 lemons
  • ¼ cup chopped parsley
  • Salt and pepper


  1. Heat the grill.
  2. Season the mushrooms with salt and pepper and place them on the grill.
  3. Grill for 5-7 minutes, flipping once.
  4. Remove the mushrooms from the grill and slice.
  5. Heat a large saute pan over medium heat and add 4 tablespoons of olive oil.
  6. Stir in the angel hair and cook until the pasta is toasted and a medium brown color about 3 mins
  7. Remove the pasta from the pan and set aside.
  8. Add 2 more Tablespoons of oil to the pan, add the onion, garlic, & tomato - cook for 5-6 minutes.
  9. Add the pasta, chicken stock, dashi, and fish sauce and turn the heat to high.
  10. Stir the mushrooms into the pan.
  11. Cook for 10 minutes over high heat.
  12. Split the lobsters in half then brush with oil and season with salt and pepper.
  13. Place on the grill flesh side down.
  14. Grill for 2-3 minutes and then turn and grill an additional 2-3 minutes.
  15. Stir the lobster into the pan with the pasta and sauce, and allow it to all finish cooking together.
  16. In a small bowl mix the kewpie mayonnaise, zest of both lemons, and the juice of one.
  17. Drizzle the sauce over the lobster dish.
  18. Cut the remaining lemon into wedges and use for garnish.
  19. Finish the dish with chopped parsley.