Jonny Lake's Drunk Lobster with Trivet Noodles

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/rec... Head over to our Signature Series page to get exclusive access to more videos like this one: https://www.greatbritishchefs.com/sig... Become a member of the Great British Chefs Club: https://www.greatbritishchefs.com/mem... Subscribe to Great British Chefs YouTube channel: http://togbc.com/chansub Follow Great British Chefs here: Facebook:   / greatbritishchefs   Instagram:   / gbchefs   Twitter:   / gbchefs   Pinterest: https://www.pinterest.co.uk/gbchefs Visit our shop: https://shop.greatbritishchefs.com/