The classic, reliable recipe to enjoy a fresh lobster

Ingredients

• 2 fresh Norwegian lobster of 450g each
• Some soup vegetables: carrots, leeks, onions, parsley, caraway seeds, parsley root
• Eggs
• Butter
• Cream
• Toast or French baguette

 

Preparation

1. Place the fresh lobster in boiling salt water with the carrot, leeks, onion, parsley and caraway seeds.
2. Turn down the heat and allow to simmer

Preparing the lobster:

1. Remove the lobster and allow to cool.
2. Remove the pincers and legs
3. Cut the lobster into 2 halves and remove the intestine (it could contain muscle shells and other inedible contents)
4. Keep the shells as you could use them @ a later stage.
5. Crush the lobster tongs slightly on either side in order to crack the hard exterior and make it easier to remove the lobster meat in one piece.
6. Do the same with each of the legs, as they too, contain edible meat.
7. Once the shell has been removed, cut the meat into large chunks.

Serving suggestion

• Place the lobster pieces on top of the colourful salad and garnish with a lemon star
• If prepared ad served as instructed, your guests can enjoy the lobster without special cutlery (as who has that around the house?)
• Serve with French baguette or melba toast and a finger bowl.
• Serve with a “mousseline” sauce (hollandaise and whipped cream) and “choron” sauce (hollandaise sauce with tomato sauce and chopped fresh tarragon).