Norwegian lobster with tropical ragout
4 large lobsters, or 8 medium sized
1/2 red onion
1 spring onion
1 tbs butter
10 g ginger
The rind and juice from 1/2 lime
Salt and pepper
Remove the carapace, except for the tail. Fry in a red-hot pan with the back down. Sprinkle with salt and pepper.
Finely chop all the vegetables and blanch in butter. Add lime juice and rind. Season with salt and pepper.