A dish inspired by chef Jonny Lake and sommelier Isa Bal's trip to northern Japan, this dish – lobster served alongside noodles in a sauce – might look simple on the surface, but it's a masterclass in building layers of umami. The shells are used to make a stock which is then combined with sake to cook the noodles in using an absorption method, with dashi and miso adding a serious depth of flavour. We've included instructions for Jonny's dashi recipe, but you could save time at home by using shop-bought.
See the full recipe here: https://www.greatbritishchefs.com/recipes/drunk-lobster-trivet-noodles-recipe

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