Lobster salad with saffron sauce

Ingredients for Lobster salad with saffron sauce

Instructions for Lobster salad with saffron sauce

To prepare the Lobster salad with saffron sauce recipe, please follow these instructions:

Let hummeren thaw slowly in the refrigerator, it takes approx. 10 hours. See also the instructions on the packaging.

Saffron sauce: Boil water and saffron in a small pot, for Saffron is dissolved. Cool the Saffron bed sheet. Stir the egg yolks well with salt in a small bowl. Add the oil drop by drop, while the temperate is stirred well, the mayonnaisen are thick and uniform. Stir the Saffron bed sheet in and season to taste with lemon juice and white pepper.

Crack hummeren with a sharp knife from head towards the tail. Remove the stomach that sits forefront behind the eyes. Remove also the gut, the dark string that goes midway through the tail. Crack the claws with a light hammer blows – or use a nut cracker. Take all lobster meat and cut it into smaller pieces.

Rinse the salad and climbing the dry. Cut the salad and the benefit it on plates. Put the lobster pieces on the salad. Deck the salad with saffron sauce and garnish with salmon ROE and dill.

Tips:
Server the salad with a piece of good homemade bread for. You can make the salad with other shellfish, such as sweeping, crayfish or crabs. The salad can garnish with other types, e.g. the lumpfish ROE ROE