Danish lobster salad
Lobster is a true delicacy and not something you prepare at home every day. With this recipe from Copenhagen Food by Trine Hahnemann, you can turn this sea creature into a delicious dish in your own kitchen.
Taking the plunge and cutting your own lobster in half is probably a big step, but the result is worth it. The combination of sweet lobster and tangy vinaigrette makes this a wonderfully fresh salad.
Method:
1. In a large pan, bring the poaching water with the lemon juice, dill and sea salt to the boil over high heat.
2. Kill the lobsters with a knife: insert the tip of a sharp knife into the head and quickly split the shell. Slide the lobsters into the boiling water and cook for 8 minutes. Remove them from the pan, stretch out the tails and leave them to cool.
3. Meanwhile, whisk all the vinaigrette ingredients together thoroughly.
4. Remove the lobster meat from the tails and claws and cut it into smaller pieces. Cut the chicory into long, thin strips. Cut the fennel into very thin strips and place them in a bowl of ice-cold water so they curl up.
5. Heat the butter in a frying pan and fry the chicory strips on both sides until golden. Place them on four plates and spoon the pieces of lobster between them. Drizzle over the vinaigrette and garnish with fennel, dill and watercress. Season with pepper and serve immediately.
Title: Copenhagen Food
Author: Trine Hahnemann
Price: €29,99
Publisher: Spectrum
