Norwegian Lobster with Vanilla and Mango

Tip: If the Norwegian lobsters are too fresh, they may be difficult to peel. If so, dip them for about 1 minute in boiling water. This way the shell will come off more easily. This cooking technique is called blanching.

INGREDIENTS:

Number of servings

Servings: 4

List of ingredients

8 Norwegian Lobsters

1 vanilla bean

Zest and juice from 1 lemon

½ cup olive oil

1 mango

½ cup finely chopped dill

1 finely chopped red onion

Juice of ½ lemon

Salt and pepper

PREPARATION:

• Cut the vanilla pod lengthwise and scrape the seeds out.

• In a bowl, mix the vanilla seeds with olive oil, lemon juice and zest.

• Let it sit for about 20 minutes so that the vanilla flavour reaches its maximum potential.

• Peel the Norwegian lobster, break off the tail and cut it lengthwise and remove the black vein (it can lead to a grainy texture). Place the tails on a dish.

• Peel and cut the mango into chunks. Place the mango chunks, dill and red onion over the tails.

• Finish it off with a good sprinkle of the vanilla vinaigrette.

Wine and Drinks

The norwegian lobster is a rare delicassy. Splash out on some Chablis.

Economy: Beer — light beer.

Mid-range: ”Inexpensive” Chablis, France.

Gourmet: Chablis, France.