NYE 2010 – the starter

NYE was a great night. I finished work already at noon, went to pick up my lobsters and to do some last minute food shopping. The whole tube ride home from London bridge (I bought the lobsters at Borough Market) I was scared that one of the lobsters would poke it’s claws through the bag or start wiggling the bag and be noisy. Thankfully they both behaved! I then had trouble to fit them one at the time into my 5 l pot, they were huge!

They were so tasty though! I cooked them in salty water for 7-8 minutes and then let them cool down in cold water. I served them gratinated in garlic butter and parsley with nice crusty bread, a lemon wedge and homemade aioli. Simple but delicious!

Gratinated lobster with garlic and parsley, serves 4

2 cooked lobsters

4 tbsp soft salted butter

1 garlic clove, pressed

chopped parsley

4 lemon wedges to serve

Cut the lobsters lengthways in half. (My best tip is to use boning scissors. With those I managed to get the meat from the claws out in one piece too.) Remove the arms and claws. Take away everything but the meat in the shells and rinse. Mix the soft butter with the pressed garlic and spread over the meat in the shells. Scatter parsley on top. Bake for 10 mins in 200C oven. Sprinkle some more parsley on top before serving. Serve with one whole plain claw on the side, a wedge of lemon and crusty bread and aioli.


2 egg yolks

2 tsp dijon mustard

1,5 tsp white wine vinegar

some salt

some white pepper

3 tbsp cold pressed rapeseed oil

250 ml regular rapeseed/vegetable oil

1 clove garlic, pressed

Mix the yolks with mustard, salt, pepper and vinegar in a tall bowl. Add the whisk to the stick blender and pour the oils in a gentle stream while whisking. Add the garlic and maybe some more salt.

This entry was posted in Fish & seafood, Sauce, Starters. Bookmark the permalink.

One Response to NYE 2010 – the starter

  1. Jill says:

    Yum! I love lobster but I never think to cook it!!

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