Smørrebrød with Lobster Tails and Asparagus

People think that because Denmark is surrounded by water and has a coast that stretches for a length of 7,300 kilometers ( 4,536 miles) that we eat lobsters all the time. Unfortunately, we don’t. It is too expensive. Actually, when we do eat  lobsters,  they come from Maine, U.S.A. We can also get them frozen. Here is a favorite sandwich of mine with lobster tails.












Smørrebrød with Lobster and Asparagus

Makes 2

2 slices of buttered white bread

2 lettuce leaves

4 oz. cooked lobster tails

4-6 stalks cooked fresh asparagus or from a jar*

Garnish: 2 wedges of lemon, salt and pepper 

To assemble, arrange lobster tails on buttered bread covered with a lettuce leaf or a mixture of different salad leaves. Arrange cooked lobster tails on lettuce, and place 2-3 stalks of asparagus in the middle. Garnish each with a wedge of lemon, Sprinkle with salt and pepper. This sandwich would also good with a basil cream.

Basil Cream

This cream is not really Danish, but tastes good.  

Makes 1 cup 

1 bunch of basil, finely chopped  

1 hand full of parsley, finely chopped 

1 tbsp. Lime juice 

1 cup sour cream 

salt and freshly ground pepper  

Combine basil and parsley in a bowl and stir in lime juice and  

sour cream. Season to taste with salt and pepper.

*Remember, if using asparagus from a jar, after removing them from the water,

place them on a paper towel and gently pat dry.

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