Grilled Norway Lobster with a Sour Cream Dressing

Norway Lobster, is one of Scandinavia and Denmark’s biggest delicacy with it’s usual rich and intense taste. It is firm in it’s meat with a almost melting bite. It is very important that is it fresh. If not fresh, the taste can within a few hours start rotting and turn into an ammonia taste. Now that summer has come to Denmark, at least for a few days, we will be grilling as much Norway Lobster we can afford because the season is short.

NORWAY LOBSTER WITH PARSLEY

4 appetizer servings

1 quart water

1 tbsp. lemon juice

1 tsp. salt

8 Norway lobsters

½ cup cup chopped parsley

½ cup rapeseed oil

salt and freshly ground pepper

Garnish:

1 lemon, cut into wedges

Dill sour cream dressing:

1 cup sour cream

2 tsp. minced shallot

1 tsp. chopped fresh dill

1 tsp. freshly ground white pepper to taste

To make 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 minutes before draining. Can be made the day before.

To make dill sour cream. whisk togeter sour cream, shallot, dill and lemon juice in a small bowl.. Season with salt and pepper. Cover and refrigerate until the should be served. .

To serve, place lobsters belly side up, on a cutting board and cut in halves lengthwise. Mix parsley, oil, salt and pepper and spread mixture on lobsters. Grill them 2-3 minutes under a hot grill. Serve with lemon wedges and dill sour cream. Bread is a nice accompaniment.

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