Smoked Norway lobster tails

Ingredients for Smoked Norway lobster tails

Instructions for Smoked Norway lobster tails

To prepare the Smoked Norway lobster tails recipe, please follow these instructions:

Shell tamper-proof of, and it gives jomfruhummeren an incision in the back, so the black string can be removed. Rinse it under cold water. Prepare Scampis in much the same way as the prawns. Eaten with baguettes and lumpfish ROE with crème fraiche 38%, finely chopped onion and lemon.

Tips:
Use large Greenland arrow-even shrimp, shell be let on. Salt them well and let them soak in a ½ hour, then rinse them well under cold water. Put them on a dense network in the smoking oven, which is preheated to about 70 degrees and røgsmuld came on. Then smoked for about 5-8 minutes. Check them along the way. If they get too long they become dry.

Eaten with baguettes, mayonnaise and a cold beer.