Hands down, this is a fairly easy recipe. But who says it has to be so complicated?
This is one out of three recipes using one lobster, so this is suitable as snack or starter for two. But then again, you could always go with all of the lobster and add a bit of bread.
Yarrow is a quite neglected wild herb. It is everywhere and it has small white flowers. I always go for the small shoots, since I think they are better to eat. Remember to avoid those too close to a busy road or in dog peeing distance. You don’t want those extra flavours. In my mind – And I know my taste buds can be way of – Yarrow tastes a bit like carrot tops. Yarrow also makes a quite good aquavit – More to that subject later.
Peas are added just as much for texture as for taste. So if you don’t have access to fresh peas, add fennel or celery instead.
- 3-4 tbsp of lobster claw meat. Boiled and diced.
- 2 tbsp raw peas
- 1 spring onion
- 1 tbsp mayonnaise
- 1 tbsp creme fraiche 38%
- 6 slices of stale bread
- 10 sprigs of yarrow
- Salt, pepper and lemonjuice to taste
Boil the lobster claws approx 10 minuttes in salted water with peppercorn and bay. When ready move directly to icecold water. When cold, remove shell and dice.
Add lobster meat, peas, mayonnaise and creme fraiche to a bowl. Mix. Season with salt, pepper and lemon juice.
Toast be slices of bread until golden.
Place the lobster salad on the bread. Top with Yarrow and a bit of olive oil.