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Norwegian lobster on the grill






1/2 kg Norwegian lobster’s tails
2 avocados
1 chili
A bouquet of thyme
4 tbs olive oil
Juice of 1 lime
Salt and pepper

Make an incision through the outer side of the
carapace. Do not cut through close to the tail. Bend the carapace near the tails open and reveal the flesh. Add oil and thyme to an ovenproof dish, and add the lobster’s tails and grill in the oven for
5 minutes. Use the gravy as a sauce.
Cut the avocado into large chunks
and slice the chili into thin slices.
Mix and add the lime juice
before seasoning with salt
and pepper.

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