Norway lobster are perhaps the world's best raw material!
- 4 pcs Norway lobster
- Tarragon butter
- 150 gram butter
- 3 tbsp finely chopped fresh tarragon
- 1 pcs lemon (peel only)
- 2 tsp lemon juice
- 1 tsp maldonsalt
- 0,5 tsp grounded coriander
- 1 tsp chiliflakes
Fresh Norway lobster are so incredibly good! This is a simple but very good small appetizer. Here the Norway lobster will get the attention it deserves and I only use a little spice butter with suitable herbs.
If you have live Norway lobster, it is important to kill them in the best possible way. You do this by using a large knife. Place the tip of the knife behind the Norway lobster's head, press the knife down quickly and cut forward so that the head splits in 2. Then turn the knife and divide the crayfish along the middle down the whole body.
Mix together the spice butter. You can do this well in advance before you make the dish so the flavors are enough and settle down a little more. Make sure that the butter is completely soft when you take the butter on the Norway lobster. Spread a thin layer of seasoning butter along the meat side of the Norway lobster.
Now place the Norway lobster on the grill and close the lid. It is very important that the Norway lobster are not grilled for too long. This takes about 2-4 minutes. When the meat has acquired a glossy white color and detaches slightly from the skin, it is ready.
Place the Norway lobster with the shell side down on a plate or dish and serve piping hot. Simple and perfect!