Icelandic lobster
The Scandinavian Icelandic lobster is a true delicacy of the region. Known for its rich, tender meat and impressive size, it is a truly luxurious ingredient that commands attention in any dish it appears in. Referred to as langoustine in France, the Icelandic lobster is a larger and more flavorful cousin to the standard North American lobster that most people are familiar with.
Found in the cold, pristine waters of the north Atlantic Ocean, these lobsters are a staple of Icelandic cuisine, and are enjoyed throughout Scandinavia as well. They are usually caught in either lobster pots or by hand, making the harvesting process labor-intensive and ultimately rewarding.
When it comes to preparing and cooking Icelandic lobster, there are a few things to know. Firstly, the meat itself is much more delicate than that of a North American lobster, requiring a gentle touch to avoid breaking it up or overcooking it. Secondly, Icelandic lobster is more flavorful and has a slightly sweeter taste than its counterparts, so it lends itself well to being the star ingredient in dishes.
One popular way to prepare Icelandic lobster is by steaming it whole, and serving it with a variety of dipping sauces. This method allows the delicate flavor of the lobster to remain true, while the dipping sauces provide a bit of variety and add their own distinct flavors.
Another popular approach is to chop up the lobster meat and use it in a variety of different dishes, such as pasta, risotto, or salads. This allows the flavor and texture of the lobster to shine in a variety of contexts, showcasing its versatility as an ingredient.
One particularly noteworthy Icelandic lobster recipe is lobster soup, which is a beloved Icelandic dish that is often served at special occasions, such as weddings or Christmas. Made with fresh lobster meat, tender potatoes, and rich cream, this soup is a comforting and warming meal that is perfect for cold winter nights.
To make the soup, the lobster meat is first sautéed with butter, garlic, and onion. Then, chicken broth is added and the mixture is simmered until the lobster meat is cooked through and tender. Finally, cream and chopped potatoes are added, and the mixture is simmered until the potatoes are cooked through and the soup is thick and creamy.
The end result is a luxurious and comforting soup that is perfect for a special occasion, or simply whenever you’re in the mood for something a little bit indulgent.
Overall, the Icelandic lobster is a true treasure of the region’s cuisine, and a must-try for any seafood lover. Its delicate, sweet flavor and impressive size make it a standout ingredient in any dish, and its versatility ensures that it can be prepared in a variety of ways to suit any taste. Whether you steam it whole or chop it up for a pasta dish, the Icelandic lobster is sure to impress and delight anyone who has the pleasure of tasting it.
Ingredients:
- 4 fresh Icelandic lobsters
- 1/2 cup (1 stick) of unsalted butter
- 2 cloves garlic, minced
- 1 lemon, juiced
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions:
- Preheat oven to 400 degrees F.
- In a small saucepan over medium heat, melt butter and add minced garlic. Cook until fragrant, about 1 minute.
- Add lemon juice and stir to combine. Remove from heat.
- Rinse lobsters under cold water and pat dry with paper towels.
- Cut lobsters in half lengthwise, and remove the digestive tract (in the tail).
- Place lobsters on a baking sheet, cut side up.
- Brush lobsters with the garlic butter mixture.
- Season with salt and pepper to taste.
- Bake in preheated oven for 10-12 minutes, or until the lobster meat is cooked through and juicy.
- Garnish with chopped parsley before serving.