10 servings as a starter<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
Mix all ingredients and spread thinly on a silicone mat. Sprinkle with the spice mix.
\nBake in the oven at 150 degrees for about 20 minutes.<\/p>\n
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.<\/p>\n
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.<\/p>\n