Recipe for Oosterschelde lobster by star chef Niven Kunz
In the magnificent cookbook Vegetable Menus by Niven Kunz and Virginie van Bronckhorst-Kunz, you’ll find the most delightful starters, main courses and desserts with a Michelin-star touch, to cook at home yourself. Surprisingly easy and extraordinary at the same time. For friends, or for the two of you, for moments when you want to pull out all the stops. Not vegetarian (but it can be), with vegetables as the absolute star.
Opening of the Oosterschelde lobster season
The Oosterschelde lobster season runs every year from the official opening on the last Thursday of March through 15 July. After the season, Oosterschelde lobster is available only in limited quantities at restaurants that keep the caught lobsters in a lobster tank (a living system for crustaceans).
Scientific research has shown that, due to its DNA structure differing from that of other lobsters around the world, Oosterschelde lobster has a finer and more delicate flavour.
How to prepare Oosterschelde lobster
- Place a large pot of water on the stove and add all the vegetables except the sea aster, followed by the peppercorns, bay leaves and salt to taste.
- Bring to the boil and leave to infuse for 10 minutes.
- Then remove the vegetables and spices and bring the water back to the boil.
- Now add the lobster and cook it for 6 minutes.
- Then immerse the lobster in lukewarm water and clean it.
- Melt the butter in a pan, briefly sauté the sea aster, season with pepper and garnish the lobster with it.
- Serve with the lemon wedges to squeeze over it.
Title: Vegetable Menus
Author: Niven Kunz & Virginie van Bronckhorst-Kunz
Price: €29,99
Publisher: Kosmos Uitgevers
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