Christmas-worthy shellfish dish; delicious Norway lobsters with a smooth and creamy lobster sauce, blanched green asparagus and a smooth mash. The sauce is very easy to make with the base lobster stock: lobster stock

20 minutes
Easy
0 – 5 euro pp

Ingredients for 2 pers.:

  • 1 to 2 Norway lobsters per person
  • 3 large prawns per person
  • fresh rosemary
  • fresh tarragon
  • fresh parsley
  • fresh thyme
  • 1 garlic clove
  • 1 lime
  • chiliflakes
  • 250 ml lobster stock
  • 100 ml cream
  • 1 tsp cornstarch
  • salt and pepper
  • olive oil

How to prepare it:

Make the herb sauce well in advance so that the herbs can draw well into the oil. Finely chop the herbs (except the rosemary) and put them in a bowl with a good amount of oil. Peel the garlic, cut it about half and remove the carrot. Squeeze the garlic with the oil. Squeeze 1/2 lime into the oil and stir well. Now add some chili flakes. Leave for at least 1 hour.

Preheat the oven to 220 degrees.

Now put a small saucepan with the lobster broth on the heat. Let it boil while you are busy with the shellfish.

Place the Norway lobsters on their backs and cut the harness on the abdomen with a sharp knife. Repeat with all langoustines. Peel the prawns (if  they are not peeled). Place the Norway lobsters in a greased baking dish on their backs. Fill the belly with some of the spice mixture. Place the prawns in the bowl and divide the rest of the spice mixture between the prawns. Sprinkle some salt and pepper over the entire dish and place the fresh rosemary over the Norway lobsters. Place the baking dish in the oven for 10 minutes.

Now add the cream to the lobster stock and bring back to the boil. Taste for a moment if it is necessary to add some salt and pepper. If this is not necessary, you can tie the sauce a little with a teaspoon of cornstarch dissolved in water. Keep stirring well so the sauce does not fry.

This dish is delicious with short blanched green asparagus and a soft puree.  For the asparagus, cut the back of the asparagus and cook them in plenty of water for 5 minutes. You make the puree by cooking large potatoes, mash them and mix with some milk, 2 tablespoons crème fraiche and some salt and pepper.