Like so many other wonderful foods, the season for Norway lobster, also known as Dublin bay prawn, is short. When you see them at the fishmonger, buy them because next time you come, they may not be there. Cook them the day before or early in the day and then grill them with parsley for a fantastic sommer meal. Serve with Dill Sour Cream and lots of bread.
Grilled Norway Lobster with Parsley
4 appetizer servings
1 qt. water
1 tbsp. lemon juice
1 tsp. salt
8 Norway Lobsters
½ cup chopped parsley
½ cup rapeseed oil
salt and freshly ground pepper
1 lemon, cut into wedges
Dill sour cream:
1 cup sour cream
2 tsp. minced shallot
1 tsp. chopped fresh dill
1 tsp. freshly squeezed lemon juice
salt and freshly ground white pepper to taste
1 – 2 lemons, cut into wedges
To make dill sour cream, whisk together sour cream, shallot, dill and lemon juice
in a small bowl. Season with salt and pepper. Cover and refrigerate until the dip
should be served.
To make the Norway Lobster, bring water, lemon juice and salt to a boil. Place lobsters in boiling water and bring water to a boil again. Cover and remove pot from heat. Let lobsters remain in water 2 min. before draining. Can be made the day before serving.
To serve, place lobsters, belly side up, on a cutting board and cut in half lengthwise. Mix parsley, oil, salt and pepper and spread mixture on lobsters. Grill them 2-3 min. under a hot grill. Serve with lemon wedges and dill sour cream or another dip.