Shell the lobsters and remove the intestinal tracts. Wrap a slice of ham around each and skewer them.
Season with salt and pepper and baste with a little rapeweed oil.
Broil on a very hot grill for 1-2 minutes on each side.
Compote of Samsø potatoes and chanterelles
Garnish: Course salad of shallot onion rings and fresh-picked herbs
Clean and boil the potatoes (as described earlier).
Carefully brush the chantarelles clean. These mushrooms should preferably not be washed. But if they are very dirty, fill a large bowl with cold water and wash them by quickly dipping in and out. The idea is to keep them from absorbing too much water, thus losing flavor and crispness. Place them on a newspaper to dry.
Peel and finely chop the shallots. Put them in a pot or deep frying pan with half of the cold butter and sauté on low heat until they become transparent.
Cut the chanterelles into smaller pieces. Place them in the frying pan and sauté 4-5 minutes, seasoning with salt and pepper.
Mash the potatoes and add the mushrooms. Stir the compote around and add the butter, rapeweed oil, salt and pepper.