Grilled Norway lobster tails

Serve 2:

6 Laesoe Norway lobsters, 6 green asparagus, 4 large mushrooms, mixed salad, olive oil, vinaigrette.

Lobster sauce: Norway lobster shells, 50 g butter, 50 ml brandy, 100 ml dry white wine, 200 ml whipping cream, 1 crayfish stock cube, fresh dill, salt and pepper.

Gently remove the meat from the tails. In a saucepan, brown the butter, add the shells from the Norway lobsters, brown intensively, pour the brandy over and ignite to flambé the shells. Pour on the white wine, whipping cream and approx. 100 ml water and simmer down to half of it. Add the crayfish stock cube and continue reducing to a suitable consistency. Season with salt and pepper. Boil the green asparagus for 2–3 min. (so that they remain crisp) in lightly salted water. Grill the lobster meat and onions on a grill or griddle; season with salt and pepper. Wash the mixed salad and toss in a little olive oil and vinaigrette.

Serve on 2 large plates with the salad in the middle surrounded by the lobster sauce, the grilled lobster tails, mushrooms and green asparagus. Sprinkle with finely chopped dill.

Serve immediately, with warm baguettes if desired.