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  • Norwegian Lobster with Vanilla and Mango
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    By Tina Nordström

    Norwegian Lobster with Vanilla and Mango

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    Servings: 4

    PREPARATION:

    • 1

      Cut the vanilla pod lengthwise and scrape the seeds out.

    • 2

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

    • 3

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

    • 4

      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.

    • 5

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

    • 6

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

    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.

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  • Servings: 4

    PREPARATION:

    • 1

      Cut the vanilla pod lengthwise and scrape the seeds out.

    • 2

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

    • 3

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

    • 4

      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.

    • 5

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

    • 6

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

    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.

    Print Friendly
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