Juniper Smoked Lobster and Flower Sprouts

INGREDIENTS:

Number of servings

Serves: 4

List of ingredients

1 lb, ½ kg flower sprouts (Kalettes/Brusselkale)

2 lb, 1 liter frying oil

A pinch of dried kelp powder (Substitute: sea salt)

2 pcs (1-1 ½ lb, 800 gram) lobster

12 lb, 5 ½ liter water

8 oz, 220 gram salt

6 oz, 170 gram butter

2 pcs branch of juniper

PREPARATION:

• Clean and rinse the flower sprouts in cold water, set aside to drain.

• Bring salt and water to a boil.

• Cook the lobsters for 7 minutes, cool down in iced water.

• Peel the lobster. A hot tip is to save the shells if you wish to make a soup later.

• Place lobster meat in a deep glass jar with a lid.

• Place a small branch of juniper in the glass and set it on fire. Cover with a lid and let sit for 2-3 minutes. You can see the smoke filling the glass.

• Heat up frying oil in a wide pan to 180°C / 356°F.

• Deep fry the flower sprouts for about 30 seconds and let the, drain on a kitchen towel.

• Place the sprouts on a plate and top it with some powdered kelp. Serve with fresh lobster!