2 lobsters (700 g each)
Bring enough water to cook the lobsters to the boil in a big pot with a lid. Generously salt the water. Using a big sharp knife, split the lobsters head to kill it before you cook it. Place the lobster in the boiling water and cook for 5-6 minutes. Remove the pot from the heat and allow everything to cool down. Leave the lobster in the pot until it´s time to serve it. Before serving the lobster, cut it in half and break the claws.
Blue mussels in white wine
1 kg blue mussels
1 white onion
2 cloves carlic
1 pinch fresh thyme
2 tbsp olive oil
½ lemon, juice only
½ dl fresh parsley chopped
Clean the blue mussels and throw away any broken or dead mussels. If the stay open after you tap on the shell they are dead and should not be eaten.
Peel and chop the white onoin and garlic. Heat up a pot and cook the onions and the garlic in oilfor 30 seconds. Add thyme, blue mussels, lemon juice and finally the white wine. Put a lid on the pot and cook for 5-6 minutes at high heat until the mussels open up. Stir around in the pot one or two times during this cooking process.
Serve with freshly chopped parsley.
Oysters and seabuckthorn
16-24 seabuckthorn, fresh or frozen
Carefully open the oysters making sure the are no pieces of shell in it. Squeeze the seabuckthorn over the fresh oyster and serve.