Crayfish salad with cream of herbs 4 persons
100 grams crayfish tails per person
1000 grams freshwater crayfish
(3 to 4 persons) Turn a mixture of finely hand-torn salad in a little vinegar blended with honey and olive oil. Serve with avocado and cream of herbs. Cream of herbs for 4 persons: Mix 50 grams mayonnaise, 50 grams crème fraîche (9%), 1 tablespoon cream, finely chopped fresh herbs and garlic. Season with salt, pepper and possibly lemon juice. Set to cool before serving.
King crab claws au gratin
Herb butter: 250 gr. Butter, 2-3 cloves garlic, 1 large stalk lemon grass, 1 fresh red chilli, 1 small bunch parsley, freshly-ground pepper.
Chop all the ingredients finely and blend them into the butter. Season with pepper. NB! Do not add salt. The King crab has been cooked in salt water. Clip open the claws and put a thin layer of the herb butter over the opening. Grill in oven for about 5 minutes and serve with salad and bread.
Grilled lobster tails (4 persons)
12 large lobsters, 12 green asparagus, 12 large mushrooms, mixed salad, olive oil, vinegar
Lobster sauce: Lobster shells, 50 gr. butter, 1 dl. brandy, 1 dl. dry white wine, 2 dl. double cream, one crayfish cube, fresh dill, salt and pepper. Carefully remove meat from the tails. Brown the butter in a saucepan, add lobster body and brown well, add brandy and set alight to flame the shells. Add white wine, double cream and about 1 dl. water, reduce to one half by boiling. Add the crayfish cube and reduce further to a suitable consistency. Salt and pepper to taste. Boil the asparagus in lightly-salted water for 2-3 minutes (keeping them crisp). On a grill or grill pan, grill the lobster meat and mushrooms, season with salt and pepper. Rinse the mixed salad and turn it in a little olive oil and vinegar. Serve on four large plates with salad in the centre, surrounded by lobster sauce, the grilled lobster tails, mushrooms and green asparagus. Sprinkle with finely-chopped dill. Serve immediately, possibly with hot French bread.
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