Lobster Miso Soup

Admittedly not an everyday dish. Another similar dish would be to use snow crab or king crab. Typically, in thrifty Japanese fashion a whole lobster would not be used, as such - more typically what is done is lobster or crab is served as sashimi, and/or is lightly grilled and seared served as a course, and then the remaining shells, claws and and any leftover meat go into a miso soup afterwards. Another way it is used, is to make gyoza dumplings from crab or lobster meat and then add that to the miso soup.

2 lobsters - see above.
3 tbsp. miso
3 tbsp. finely sliced green onions
1/3 ounce konbu/kelp, about 3 inches
6 cups water
3 tbsp. of wakame
1/2 cup katsuobushi, dried bonito flakes - see below
Shoyu, use something good quality or omit.

Soak 3 inch of kelp in a saucepan with 6 cups of cold water for 30 min. Set the saucepan over medium heat. Just before the water comes to a boil, about 10 min, remove kelp.
Bring to a boil and add 1 cup of bonito flakes. Simmer for a few minutes but do not boil. Pour the soup through fine strainer, you can discard bonito shavings, or I recommend reserving them - see below.
Return the dashi to the saucepan over low heat. Add the wakame and continue to simmer for a couple minutes until it opens up and increases in size, which it will do.  Remove wakame using a fine strainer.  Set aside. Bring the dashi to boil.  Add the miso paste and stir until dissolved. Add the reserved lobsters to the dashi and cook for 10 to 20 minutes. Stir in green onions and the reserved wakame.  Serve immediately.