Jonny Lake served up tasty drunk lobster trivet noodles with dried kombu and parsley oil on James Martin’s Saturday Morning.

The ingredients are: 12 strips Dried kombu, 8000g Water, 160g Bonito, 40g Fresh ginger, sliced 3mm thickness, 100g Soy sauce, 100g Mirin, flamed, To taste – Ponzu Yuzu Katsuo, 50 Lobster claws, large, 50 Lobster claws, small and 100 Lobster arms.

For the Lobster Sauce: 975g Pasta cooking stock, 180g White miso, 7500g Lobster shells, chopped 2inch by 2inch (approx 50, 600-800g lobster), 1050g Cooking oil, 23kg Water, 3600g Sake and 250g Kombu.

For the lobster tails: 1600g Lobster stock, 1600g Sake and 24 Lobster tail halves.

For the Noodle dough: 1300g Tipo 1 flour, 650g Semolina flour, 110g Salt, 780g Egg yolks and 325g Whole egg.

For the Parsley Oil: 200g Picked parsley leaves and 300g Grapeseed oil.

For the Pasta Cooking Stock: 1000g Lobster stock, 1000g Dashi and 500g Lobster tail poaching stock.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.