This is a super simple recipe for a very tasty starter. I found it in the Swedish magazine “Mat & Vänner” and decided to bring it to Anne’s Twelwth Night dinner. As we eat so much during Anne’s annual gourmet Twelwth Night dinners I halfed the whole recipe except from the sauce, but if you want larger servings than just add another lobster tail. We got the lobster from F’s parents as they live on an island in the Gothenburg archipelago since last year and have a lot of fisherman friends with all sorts of delicacies from the sea.
Lobster on pumpernickel with saffron sauce
(Makes 8 small servings. Adapted from “Mat & Vänner”, issue 6 2007)
8 round slices of pumpernickel bread (either buy a round bread for appetizers or cut out circles from normal slices with a cookie cutter)
1 lobster tail (cooked, shell and membrane removed)
200 ml crème fraîche
0.25 gram saffron
1 tbsp canola oil
Maldon Sea salt
dill for decoration
Combine saffron, canola oil and crème fraîche. Salt and pepper to taste.
Cut the lobster in slices. Put the lobster slices on the bread circles and pour some saffron sauce on each one. Decorate with dill.