Shellfish from Frøya and Hitra are among the world’s best. I can’t decide if I like the crabs or the Norway lobsters best. Luckily, in this dish I don’t have to choose!
Start with the sauces. Mix crème fraîche, mayonnaise, parsley, onion, lemon juice and salt in a bowl. Put aside.
Put chili, tomato, sugar, ketchup and soy sauce in a little pot and boil down until you get a burning hot, thick sauce. Season to taste with lime. Put aside.
Heat up neutral oil on a griddle (or a large frying pan). Put the crabs on first, as they require the longest frying time. Fry the crabs with the meat side down until nice and brown. Turn the crabs over. Repeat with the Norway lobsters.
When everything is browned, add red onion and pepper and make a hollow between the shellfish for the beer. Put a lid on and let it continue to fry with the shell side down for a few minutes.
The Norway lobsters are done when the meat has gone from clear to white. It is harder to tell when the crabs are done. Put a knife into the head, if it comes out warm the crab is ready.
Serve with bread and sauce.