Norway lobster tail with pickled cucumber and apple

Ingredients for Norway lobster tail with pickled cucumber and apple

Instructions for Norway lobster tail with pickled cucumber and apple

To prepare the Norway lobster tail with pickled cucumber and apple recipe, please follow these instructions:

4 of the virgin peas are frozen the day before and thaw on the day. Then chop the meat into small fine pieces, season with juice and rinse with a rinned lime, chopped dill, chopped garlic, salt and pepper. Set at max 2 degrees for use.
Syltage is boiled by vinegar and sugar and completely chilled. Cucumber and apple cut into small fine tern and overtaken with the cold make. Can benefit from pulling a day.
Rye bread is dried in the oven at 100 gr for 2 hours and broken into small pieces
Drivers are picked up for decoration.
The last 8 lobsters are heated 1 min each side in hot oil and rest for 1 min.
Appearance: Place the lobster tart in the bottom of a cold deep plate. Then put the pickled apples and cucumbers. Upstairs, put the 2 lobster tails and sprinkle with rye bread and rye flour