Butter poached lobster with dill, tomato jelly, crispy kavring & caraway emulsion

Serves 10 as a starter


  • 2 Live lobsters
  • Water

Bring salted water to a boil. Split the lobster according to instructions and cook for 2 mins, the claws need to cook for 4 mins. Cool in iced water. Save the shell for the stock and the roe for the sauce.

Lobster sauce

  • Lobster shell
  • 50 g Butter
  • 1 Whole garlic bulb
  • 1 tbsp Caraway seeds
  • Crown dill
  • 2 Banana shallots
  • Fennel trimmings

Break the lobster shells and sweat in butter in a pressure cooker. Add the vegetables and sweat for a couple of minutes. Cover with cold water and pressure cook for 10 mins. Strain and reduce down to a good sauce. Mix in the lobster roe and the lobster butter. Season with salt and sherry vinegar.

Tomato and cucumber jelly

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

Place the gelatine leaves in cold water. Juice the tomatoes and cook to reduce by half together with the caraway seeds. Strain and bring back to a boil, adding agar and gelatine. Pour onto a plate and refrigerate.


  • 2 Mini cucumbers
  • 1 Fennel bulb
  • 3 Green tomatoes
  • 6 Cocktail tomatoes

Slice the cucumber and fennel and place in a vacuum bag each. Add olive oil, salt and dill and seal. Slice the green tomatoes thinly on a mandolin and cut the cocktail tomatoes with a knife. Season all the greens with salt and a little dill oil.

Crispy Kavring

  • 50 ml Soured milk (filmjölk)
  • 2 tbsp Dark syrup/Treacle
  • 1 pinch Bicarbonate of soda
  • 50 ml Plain flour
  • 2 tbsp Rye flour
    (Caraway seeds, Coriander seeds, sea salt)(salt)

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

Caraway mayonnaise

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

Mix caraway and oil for 1 minute and strain. Mix egg yolk, mustard and vinegar and pour in the oil in a thin stream whilst whisking until the mayonnaise thickens. Season with salt and vinegar. Pour the mayo in a piping bag.


  • 100 g Butter
  • 2 Crown dill tips
  • 2 Garlic cloves, crushed

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


  • Saltwort, Coriander cress and Bronze fennel