Norway lobster with mango Brussels sprouts

25 minutes

Mittel

2 persons

The sweet and sour interplay of the marinated mango with the sweet and nutty taste of the Norway lobster impresses not only with its easy preparation, but also with its visual class! Not only a feast for the palate, but also for the eye!

Ingredients

2 North Atlantic Norway lobster
some extra virgin olive oil
1 ripe mango
1 pomegranate
Brussels sprouts if desired
some salt and pepper
some butter
some apple cider vinegar

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Thaw the Norway lobster overnight in the refrigerator or at room temperature for at least 6 hours. Remove the head with a slight twist and press in the back part from both sides so that the fine meat can be removed from the shell. Carefully cut the back of the meat and remove the intestines. Prepare a stock from the carcasses for further dishes.
Dice the mango and marinate with a little apple cider vinegar and olive oil and season with salt and pepper.
Blanch the Brussels sprout leaves briefly in boiling water for about 3 minutes and then rinse with cold water so that they stay nice and green. Tip: add a little baking soda to the cooking water to also preserve the green of the leaves.
Sauté the Norway lobster in the pan in slightly browned and slightly cooled butter for about 1-2 minutes and arrange on the plate. Make sure that the cooking temperature of approx. 70°C is not exceeded and that the Norway lobster remains beautifully glassy on the inside.
Mix the marinated mango pieces with the Brussels sprout leaves and also add them to the plate. Garnish with the pomegranate seeds.