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1
Bring a large pot of water to a rolling boil over high heat.
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2
Add the lobsters head first and cook for 5 minutes.
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3
Using tongs, transfer the lobsters to a rimmed baking sheet.
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4
Bring the water back to a boil.
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5
Add the bok choy and cook for 30 seconds.
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6
Transfer the bok choy to a work surface and quarter each head lengthwise.
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7
Add the udon noodles to the boiling water and cook, stirring often, until al dente, about 6 minutes.
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8
Drain the udon.
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9
Return the noodles to the pot and cover with cold water.
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10
Drain and rinse the udon 2 more times, then drain thoroughly, lifting the noodles a few times to help them dry.
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11
In a small skillet, heat 1/4 cup of the oil.
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12
Add the shallots and cook over moderate heat, stirring a few times, until browned and crisp, about 3 minutes.
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13
Using a slotted spoon, transfer the shallots to paper towels to drain, then salt lightly.
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14
Crack the lobster claws and remove the meat in one piece.
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15
Twist off the lobster tails.
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16
Using kitchen shears, slit one side of each tail shell and remove the meat in one piece.
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17
Cut the tail meat in half lengthwise and discard the intestinal veins.
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18
Using a sharp knife, peel the orange, taking care to remove all of the bitter white pith.
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19
Cut in between the membranes to release the sections.
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20
In a large skillet, heat the remaining 3 tablespoons of oil.
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21
Add the onion and mushrooms and cook over high heat, stirring occasionally, until browned, about 5 minutes.
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22
Add the brown sugar, bok choy, vegetable stock and sake and bring to a simmer.
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23
Add the udon, season with salt and pepper and stir well.
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24
In a medium skillet, melt the butter.
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25
Add the lobster meat and cook over moderately low heat, turning a few times, until warmed through, about 2 minutes.
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26
Crush the fried shallots over the lobster and stir to coat.
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27
Season with salt and pepper.
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28
Transfer the noodles and vegetables to a serving bowl or deep plates, set the lobster and orange sections on top and serve right away.
