Grilled Lobster with Jalapeño Cabbage
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Thomas Rode Andersen
Former Michelin chef
Hopefully your oysters and sardines have now been served to you and your guests' great pleasure.
So now we move on to the appetizer.
The dish we're making is a grilled lobster with a lovely jalapeño cabbage and an accompanying sauce. A dish that is easy and quick to make, so you can spend the evening with your guests - and not in the kitchen.
Servings
: 4
servings
Ingredients
2
lobsters á 600 grams
0.5
pc
pointed cabbage, coarsely sliced
1
jalapeño, split, freed of seeds and stalk, sliced finely
olive oil
lime juice and zest
125
g
unsalted butter
1
small shallot, peeled and finely chopped
Avoid screen shutting off
Instructions
Step 1/12
We want to spend as little time in the kitchen as possible on the actual evening. Therefore, you can easily prepare steps 1-6 in advance.
Step 2/12
Start by bringing 3-4 liters of lightly salted water to a boil. Then take a bowl with 3-4 liters of water, and add ice cubes.
Step 3/12
Now we need to kill our lobsters. Take your lobster, and pierce it in the middle of the "cross" (as shown in the video). Then they die instantly.
Step 4/12
Next, break the claws and tails from the body. Set a timer for 3 minutes, and put the tails in the boiling water. 30 seconds later, add the large claws. Another 30 seconds later, add the small claws.
Step 5/12
When the timer rings, remove the lobster tails and claws and place them in ice water. This prevents the lobster from cooking further after it has been removed from the boiling water.
Step 6/12
Now we need to get the meat out of the shell. Give the tail a squeeze on each side (see the video - 03:30). Break open the claws, grab the underside of the claw and pull out the "plate". Then tap the shell with the back of your chef's knife on each side, so you can crack open the shell and get your meat out. The last part is tapped on each side again and cracked open, just like with the claw before.
Step 7/12
Now take the lobster heads, and cut them into smaller pieces. Put it all in a casserole: Preferably together with vegetable scraps such as onion, leek, celery and carrot (about one tablespoon of each). Cover it all with water, and bring it to a boil. Skim the stock, turn down the heat, and simmer gently for 20 minutes. Then strain it. You will need 1 dl.
Step 8/12
Then heat your lobster stock with the finely chopped shallot. After bringing to a boil, turn down the heat and whisk in 100 grams of butter little by little. Season with salt and pepper and lime juice.
Step 9/12
Take the remaining 25 grams of butter, and melt it in a pan. Then take a pointed cabbage (there can be a big difference in the size of pointed cabbage, so assess an appropriate amount yourself), and steam it in it until it just collapses. Season with jalapeño, lime zest and salt and pepper.
Step 10/12
Now season your lobster pieces, and marinate them in a little olive oil. Fry or grill them quickly - we're talking almost a minute on each side.
Step 11/12
Now arrange the cabbage on a warm plate and place the lobster pieces on top. Garnish if you like with some flat-leaf parsley, as Thomas does here in the video. Pour a little of your lobster sauce over - and otherwise place the sauce on the table, so your guests can help themselves.
Step 12/12
Enjoy!
Thomas Rode Andersen
Former Michelin chef
Thomas Rode Andersen qualified as a chef in 1990 and has since worked in several of the country's finest restaurant kitchens. For 18 years he was head chef at the 1-Michelin-star restaurant Kong Hans Kælder in Copenhagen.
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