4 teaspoons light brown sugar
2/3 cup vegetable broth
3 tablespoons sake
1/4 teaspoon coarsely ground black pepper
3 tablespoons unsalted butter
2 to 3 cups cooked lobster meat
Finely sliced scallion greens, garnish
For the bok choy, in a medium pot, in boiling water, cook bok choy for 40 seconds. Remove with tongs and when cool enough to handle, quarter each bok choy head lengthwise. Set aside.
For the udon, bring bok choy water back to a boil. Add udon noodles and cook, stirring often, until al dente, about 6 minutes. Drain noodles. Return noodles to pot and cover with cold water. Wait a couple of minutes. Drain noodles into a colander. Run water over them. Lift colander and shake to remove most of the water. Repeat rinsing and draining, lifting and shaking two more times. Set aside.
More prep: In a medium, non-stick skillet, over medium, heat 3 tablespoons of the oil. Add shallots and cook, stirring, until browned and crisp, about 3 minutes. Use a slotted spoon to transfer shallots to paper towels to drain. Salt lightly if you wish.
In a large, non-stick skillet, over medium-high, heat remaining 3 tablespoons oil. Add Vidalia onions and mushrooms and cook until browned, stirring occasionally, about 6 minutes. Add brown sugar, bok choy, vegetable stock and sake and bring to a simmer. Reduce heat, add udon noodles and pepper. Taste for seasonings. Add salt if you must.
In a medium skillet, over medium-low heat, melt butter. Add lobster meat and cook until warmed through, stirring occasionally, about 3 minutes.
Crush the crisped shallots over the lobster and stir to coat.
To serve, transfer udon noodle mixture to a large serving platter. Arrange lobster, and orange sections atop. Serve warm. Makes 6 servings.