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Lobster Ramen

with Shrimp

One of the best recipes I have ever made!!! Since my days of microwaving those plastic packs to experiencing chef-crafted ramen at a restaurant or food truck ramen has always been one of my favorite foods. Recently I saw an instagram post of lobster ramen with a creamy broth. I knew immediately how I would recreate that dish using chilau sauce. I prefer the Citrus flavor in cream-based dishes but if you happen to not have that flavor on hand Original or Gumbo will do it Justice.



  • 1 Bottle Chilau Citrus (Original or Gumbo will work)
  • 2 Cups Coconut Milk
  • 2 Cups Cream
  • 2 32oz Cartons Seafood Stock (or Chicken Stock )
  • 1 Tablespoon Lemon Juice
  • 1 Teaspoon Fish Sauce 
  • 1 Teaspoon Sesame Oil
  •  Salt to taste



  • 5 to 6 slices of fresh ginger
  • 5 dried red Chile peppers (de Arbol)
  • 1 Tablespoon Chopped Garlic
  • 2 Shallots chopped in fours
  • 1 Large Green Bell Pepper
  • 1 Large Red Bell Pepper
  • 2 Bunches Green Onion Chopped in half
  • 3 Cups Large Chopped Mushrooms



  • 6 Lobster Tails ( or seafood of choice)
  • 2 Lbs Jumbo Shrimp

TIP: Cook all the seafood you want in the broth, remove once done and add to the ramen bowl at the end! 


I used the cheap ramen noodles you can find in the grocery store, your choice!

  • 6 Packs Reman Noodles (just for the noodles, don’t use seasoning packet)




  1. Add 1/4 cup of Canola oil and 1 teaspoon Sesame oil to an 8 quart or larger stock pot or Dutch oven.
  2. Over medium-high heat sauté veggies until tender
  3. Add liquids and bring to a rolling boil simmer 15 minutes
  4. Cook Lobster in the Broth for 5 minutes and remove from pot, set aside (or in ice bath to stop cooking)
  5. Strain broth to remove all veggies
  6. Cook noodles separately
  7. Add noodles to bowl, then seafood, ladle over broth and garish with chopped green onion
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