Butter poached lobster with crown dill, tomato jelly, kavring-crisp & caraway emulsion

10 servings as a starter

What can go wrong with butter, lobster, dill and kavring? The lobster can be overcooked, of course, but you can avoid that with this recipe. The lobster is served with a beautiful tomato jelly based on agar agar. If you have difficulty finding agar agar and saltwort, you can serve the tomatoes finely chopped as a side dish and replace the seablite with dill instead.


  • 2 Lobsters
  • Water

Boil water with salt. Split the lobster as instructed and simmer the tails for 2 minutes and the claws for 4 minutes. Cool in ice water. Save the shells for the stock and the roe for the sauce.

Lobster sauce

  • Lobster shell
  • 50 g Butter
  • 1 Whole Garlic
  • 1 tbsp Caraway seeds
  • crown dill
  • 2 Banana shallots
  • Offcuts from fennel

Break down the lobster shells and sweat them in the butter in a pressure cooker. Add the vegetables and sweat for a few more minutes. Cover with cold water and pressure cook for ten minutes. Strain and reduce to a good sauce. Mix in the lobster roe and butter from the lobster. Season with salt and sherry vinegar.

Tomato and cucumber jelly

  • 8 Tomatoes
  • 1 tbsp Caraway seeds
  • Tomato vinegar
  • Salt
  • 2,5 g Agar
  • 2 sheets of Gelatine

Immerse the gelatine in cold water. Juice the tomatoes, pour them into a saucepan and boil reduce by half with the caraway seeds. Strain and bring to the boil, add agar and gelatine. Pour onto a baking sheet and place in the fridge.


  • 2 small cucumbers
  • 1 Fennel
  • 3 Green tomatoes
  • 6 Small cocktail tomatoes

Slice the cucumber and fennel and place them in a vacuum bag each. Vacuum pack with olive oil, salt and crown dill. Thinly slice the green tomatoes on a mandolin and cut the cocktail tomatoes with a knife. Season all the vegetables with salt and a little crown dill oil.

Kavring crisp

  • 50 ml Soured milk
  • 2 tbsp Dark syrup (Treacle)
  • 1 tsp Bicarbonate of soda
  • 50 ml Wheat flour
  • 2 tbsp Rye flour
  • Spice mix (caraway seeds, coriander seeds, sea salt)

Mix all ingredients and spread thinly on a silicone mat. Sprinkle with the spice mix.
Bake in the oven at 150 degrees for about 20 minutes.

Caraway mayonnaise

  • 50 ml Caraway seeds (roasted)
  • 200 ml Rapeseed oil
  • 1 egg yolk
  • 1 tbsp Vinegar
  • 1 tbsp Dijon mustard

Blend the caraway seeds and oil for 1 minute and strain. Mix the egg yolk, mustard and vinegar. Pour the oil into the egg mixture in a thin stream whilst constantly mixing until the mayonnaise thickens. Season with salt and vinegar. Place in a piping bag.


  • 100 g Butter
  • 2 Crown dill tops
  • 2 Cloves of garlic (crushed)

Melt the butter in a frying pan and add the dill and garlic just before serving, gently heat the lobster meat. Save the butter for the sauce.


  • Seablite, coriander cress and bronze fennel