Friday, September 25, 2009

Norway lobster / langoustine / Noorse kreeft

Saturday September 26 I collected 1,5 kilo's of very fresh Norway lobster (caught on Thursday the 24th, cooled with ice, not frozen).

And here they are: caught at GPS-coordinates: 55.35.000 N, 005.50.000 E (45 meter deep, 265 km from the Dutch coast line) last Thursday by the Dutch owned PD126 Andrea.

Foto: H.Perdok OleC

Shopping list for grilled Norway lobster with Pernod-olive dressing:

2 small shallot
dragon (1/2 tablespoon)
parsley (1/2 tablespoon)
1 teaspoon dijon mustard
1 teaspoon soy sauce
6 tablespoons olive oil
1,5 tablespoon lemon juice
2 teaspoons Pernod
salt & pepper

Boil Norway lobster in court-bouillon for crustacean.

Court-bouillon for crustacea recipe:

Boil for 20 minutes: 3,5 liters water, 1 fennel bulb, 1 onion, 4 sticks of celery, mushrooms, 1/2 teaspoon salt, 1 teaspoon whole black pepper, 2 bay leaf, fresh thyme (3 twigs), 1/2 teaspoon fennel seeds.

After 20 minutes take pan from fire and add 300 ml white wine. Cool for 2 hours. Strain liquid through sieve.

Boil Norway lobster for 2 - 5 minutes in court-bouillon for crustacean. Cut Norway lobster in half. Spoon soft content of the head (including bright red eggs if you find them) from the hard shell and mix with ingredients for dressing.

Put Norway lobster on baking plate, brush some melted butter on lobster and grill for 1 or 2 minutes. Spoon dressing over Norway lobster. More photo's on my Flickr-account.

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