1 In a large pot, pour 3.5 liters (3.75 qt) of water and the vegetables, salt and pepper, then cook 5 minutes after boiling, then add your lobsters, cover and cook for 6 minutes after boiling.
2 Make a slit in the middle of the eyes and hang the heads downward on the edge of a pot or other container so they drain.
3 Strain the cooking liquid, keeping the vegetables and removing thyme and bay leaf.
4 Cut your lobsters in half lengthwise, keeping the bodies, then shell them.
5 Bring your lobster cooking liquid back to a boil then pour in your Sômen, cook 1 minute then drain and keep warm.
Then bring the sauce to a boil with the cream and turmeric, let it reduce slightly.
Plating
Place the 4 bodies on each side of beautiful hot plates, the shelled lobster meat pieces at the bottom, then pour a little sauce over.
Then place the 1/2 tail sliced on one side of the plate and on the other side the drained Sômen rolled up, the vegetables kept for decoration, and the rest of the sauce around.
*The Nagasaki Sômen from Japan are the smallest spaghetti on the planet (1.1 mm diameter), they have existed for over 400 years, personally I love them.
You can find them on all sites or shops selling quality Japanese products.
Above all, don't throw away the cooking liquid, rice, pasta, poached eggs etc. will thank you (smiles)
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