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  • Fried Lobster with Gremolata
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    By Tina Nordström

    Fried Lobster with Gremolata

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    The key to cooking a whole lobster is that the tails and claws have different cooking times. I recommend cutting the lobster into pieces before cooking it. You could ask your fish dealer to do it for you at the market.

    Servings: 4

    PREPARATION:

    • 1

      Split the lobster tails in two down the middle.

    • 2

      Melt the butter in a saucepan and pour in the oil.

    • 3

      Fry the lobster for about 2 minutes on each side.

    • 4

      If you cook it too long, it becomes too chewy, so watch the pan carefully.

    • 5

      Mix the gremolata ingredients, season with salt and pepper and mix in the lemon juice.

    • 6

      Divide the tomatoes among 4 plates. Put the lobster on top and add the sauce from the pan.

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    This entry was posted in Episodes, Recipes by chef, S03 E10 Deep Dining, Tina Nordstrom. Bookmark the permalink.
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  • The key to cooking a whole lobster is that the tails and claws have different cooking times. I recommend cutting the lobster into pieces before cooking it. You could ask your fish dealer to do it for you at the market.

    Servings: 4

    PREPARATION:

    • 1

      Split the lobster tails in two down the middle.

    • 2

      Melt the butter in a saucepan and pour in the oil.

    • 3

      Fry the lobster for about 2 minutes on each side.

    • 4

      If you cook it too long, it becomes too chewy, so watch the pan carefully.

    • 5

      Mix the gremolata ingredients, season with salt and pepper and mix in the lemon juice.

    • 6

      Divide the tomatoes among 4 plates. Put the lobster on top and add the sauce from the pan.

    Print Friendly
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