Flaming Norwegian lobster

Flamed in anniversary bjesk with clams and crowberries

Ingredients for 4 persons:

Whole Grain Pasta
400 g raw Norwegian lobster tails
1 bundle of parsley
15 pcs. mussels
100 g cauliflower
100 g of crowberries
4 green asparagus
1 minced shallots
2 cloves of chopped garlic
200 g of salted butter
2 dl whipping cream
6 cl Skagen Anniversary bjesk
Dried tomatoes



Pour some oil onto a pan and heat it well. Add the Norwegian lobster, garlic, shallots on the hot pan and stir it around quickly.
Add the bjesk and ignite the moisture. Once the fire has gone out, then add chopped parsley, cauliflower bouquets, pieces of asparagus, clams and crowberries as well as cold butter cut into cubes.
Remove the pan away from the heat and allow for the butter to melt to thicken the moisture.
Add whipping cream and put a lid onto the pan and put it back onto the low heat.
When it has steamed for approx. 5 minutes – or until the mussels are opened – then season with salt and pepper and stir it all together with freshly cooked
wholemeal pasta.
Garnish with dried tomatoes. For this you can enjoy a Skagen crowberries bjesk.