Norway lobster, apple, lavender

• Norway lobster 
• Lavender butter with maple syrup 
• Lavender oil 
• Apple - crustacean reduction 
• Horseradish 
• Apple Blossom 

Norway lobster:

• Norway lobster 
• Wooden skewers 
• butter 
• dried lavender 
• Maple syrup 
• Maldon salt 

Lavender oil:

• 100g neutral oil 
• 5 g dried lavender flowers 

Apple reduction:

• Apple juice 
• Shellfish - carcasses 
• salty butter 

Vinegar gel:

• 200g water 
• 200g white wine vinegar 
• 200g sugar 
• 7 g agar 

Miscellaneous:

• Apple Blossom

​Norway lobster:

Warm the butter with a little dried lavender and let it steep. Then strain the lavender and season the butter with maple syrup. Release the Norway lobster and skewer straight on a wooden skewer, vacuum seal and cook for 2 minutes at 70°C. Then fry in a hot pan, remove, remove from the skewer and brush generously with the butter, season with salt.

Lavender oil:

Vacuum the oil with lavender and let it steep for 3 hours at 70°C in the sous vide basin. 

Apple reduction:

Put the apple juice and the peel of the Norway lobster in a small saucepan and let simmer until the apple juice is reduced to a third. Emulsify salty butter until a creamy sauce is formed. 

Vinegar gel:

Bring all ingredients to the boil until the sugar and agar dissolve. Pour into a shallow container and allow to cool. Leave and mix to a gel. Pass and vacuum seal. 

Recipe: Sandra Scheidl