top of page

Pepper roasted lobster’s claw






4 lobster claws
Shell from 2 lobster heads
4 thin slices of white, plain bread
4 mushrooms
1/2 apple
1 tbs pine nuts
10 black peppercorns
1, 5 dl olive oil
50 g ginger
4–5 chili rings
1 knife tip paprika powder
1 clove garlic
2–3 cm celery, finely chopped
Salt and pepper

Heat most of the oil in a kettle, add the lobster heads, ginger, chopped garlic, and paprika powder. Crush the ingredients as much as possible. Let simmer at medium heat for about 15 minutes. Drain well, and you’ll have a clear, red lobster oil.

Remove most of the shell on the claws. Coarsely grind the pepper and rub it into the meat revealed. Simmer the claws in the
lobster oil for about 2 minutes on each side.

Dice the mushrooms and fry golden with the pine nuts, pieces
of apple, and chopped celery. (To be used for garnishing)

Fry the bread crisp in oil.

Heading 1

bottom of page