For 4 people For the citrus Norwegian lobster 4 lemons 4 table spoon coarse sea salt 4 Norwegian lobster tails 1 yellow onion
For the rose-hips and shellfish jelly 1 lit Norwegian lobster stock 300 g dried rose-hips 2 tomatoes 2 egg whites 5 g agar agar per dl stock For the brown beans with stored Järnaost 2 dl brown beans (boiled on 80°C with batch powder) 4 table spoon grated Järnaost 2 table spoon chicken broth 2 table spoon wide wine 1 table spoon salted lemon pure 2 table spoon chopped schalotonion salt and pepper For the hot Norwegian lobster & rock weed foam 3 dl Norwegian lobster stock 3 Swedish almond potatoes (peeled and boiled) 1 dl milk 30 g butter 2 table spoon dried mixed rockeweed For the Norwegian lobster salt the small legs under the head on 10 Norwegian lobsters 1 table spoon sea salt
For the citrus Norwegian lobster Divide each lemon in eight pieces, take away the cores. Steer with salt and let stand at room temperature approximately one week steer each day. Strain away juices (save the juice) of the lemons in waters, mix to pureé (save to the brown beans). Divide the onion in 8 pieces and burn in oven on 300°C until the onion is through burnt. Let cool. Mix to powder. Pour on the salt lemon juice on the Norwegian lobster tails and on a plate cover with plastic film. Heat to 45°C in 60°C hot oven. Sprinkle little burnt onion on the Norwegian lobster tails and put it on the jelly. For the rose-hips and shellfish jelly Boil the Norwegian lobster stock with the rose-hips cool and let it draw in fridge over the night. Clear the stock with tomato and egg white. Taste of with salt and sugar. Measure up the stock and add 5g agar agar per dl fund. Boil and pour up in a flat wide container and punch out round pieces with the aid of silver ring that the dish is served in. For the brown beans with stored Järnaost Boil all ingredients and let simmer together. Taste with salt and pepper. Put one tea spoon in each ring. For the hot Norwegian lobster & rock weed foam Wash the rockeweed and blanch in boiling water. Dry over night at 60°C. Mix the dried rockweed to a fine powder. Boil stock and milk, mix all ingredients in a food processor strain through a chinois and pour up on siphon. Let cool in fridge over night and heat up to serve the day after. For the Norwegian lobster salt Mix the leg and the salt in a food processor a pureé. Spread out on a silipat sheet and dry in oven on 60°C. When the pureé is dried mix to powder.
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