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Name EN:

Grilled Norway lobster tails

Single image:
LæsøJomfruhummer

Ingredients

Ingredients EN:

Preparation

Recipe EN:

Serve 2:

6 Laesoe Norway lobsters, 6 green asparagus, 4 large mushrooms, mixed salad, olive oil, vinaigrette.

Lobster sauce: Norway lobster shells, 50 g butter, 50 ml brandy, 100 ml dry white wine, 200 ml whipping cream, 1 crayfish stock cube, fresh dill, salt and pepper.

Gently remove the meat from the tails. In a saucepan, brown the butter, add the shells from the Norway lobsters, brown intensively, pour the brandy over and ignite to flambé the shells. Pour on the white wine, whipping cream and approx. 100 ml water and simmer down to half of it. Add the crayfish stock cube and continue reducing to a suitable consistency. Season with salt and pepper. Boil the green asparagus for 2–3 min. (so that they remain crisp) in lightly salted water. Grill the lobster meat and onions on a grill or griddle; season with salt and pepper. Wash the mixed salad and toss in a little olive oil and vinaigrette.

Serve on 2 large plates with the salad in the middle surrounded by the lobster sauce, the grilled lobster tails, mushrooms and green asparagus. Sprinkle with finely chopped dill.

Serve immediately, with warm baguettes if desired.


DK:

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Name DK:

Grillede Læsø Jomfruhummer

Ingredienser

Ingredients DK:

Forberedelse

Recipe DK:

Grillede jomfruhummerhaler, 2 pers.:

6 Læsø jomfruhummer, 6 grønne asparges, 4 store champignon, mix salat, olivenolie, vinagre.

Hummer sauce: Jomfruhummerskaller, 50 gr. smør, ½ dl brandy, 1 dl tør hvidvin, 2 dl piskefløde, 1 krebseterning, frisk dild, salt og peber.

Kødet tages nænsomt ud af halerne. I en gryde brunes smørret, skrog fra jomfruhummerne tilsættes, brunes kraftigt, hæld brandyen over og antænd for at flambere skallerne. Hæld hvidvin, piskefløde og ca. 1 dl. vand ved og kog ind til det halve. Krebseterning tilsættes og reducer yderligere til passende konsistens, Smag til med salt og peber. De grønne asparges koges i letsaltet vand 2-3 min (skal fortsat være sprøde). På en grill eller grillpande grilles hummerkød og svampe, krydres med salt og peber. Den mixede salat skylles og vendes i lidt olivenolie og vinagre.

På 2 store tallerkner anrettes salaten i midten, omkranses med hummersauce, de grillede hummerhaler, svampe og grønne asparges. Finthakket dild drysses over.

Serveres straks evt. med varme flutes.


 

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Nordic Seafood A/S

Søren Nordbysvej 15

DK 9850 Hirtshals

T: +45 9894 1533
F: +45 9894 5233
E: mail@nordicseafood.com

CVR: 11142141

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