- 1 1/2 lb. female lobster
- Mason Jars
- Juniper twigs
- Lightly Crushed Dill sprigs
- Lightly Crushed Tarragon sprigs
- Lightly Crushed Fresh Thyme
- Peanut oil
- Peeled ginger
- Wasabi powder
- Place 1 ½ lb. female lobster in a plastic bag and leave in the freezer for one hour, where it will ‘go to sleep’.
- Bring a large saucepan filled with water to the boil and carefully lower in the whole lobster, ensuring it is completely submerged. Poach for seven minutes, making sure the water does not boil again.
- Remove the lobster with tongs and drain on a tray or large plate and allow to cool for 30 minutes then put it into an ice water bath for 5 minutes to firm up the flesh.
- Remove claws, crack shell and remove meat. Discard plastic-like cartilage in smaller part of claw. Twist off tail, crack shell and remove meat, reserving lobster roe if present. Slice tail in ½ lengthwise.
- Roughly crush lobster shells and roast in a dry, hot pan until bright red and then add Icelandic Birch-smoked salt, fresh thyme, freshly-ground black pepper, the reserved lobster roe if present and a lot of butter for 15 minutes. Strain out shells and solids and reserve butter.
- Put meat into sterilized mason jars, add a lit, smoking juniper twig (pine would also work in a pinch) along with fresh dill and fresh tarragon sprigs to each jar. Close jars tightly and serve when guests arrive.
- Enjoy with a Chinese seafood dipping sauce made from smoking-hot peanut oil poured over shredded scallion, thinly-sliced garlic, thinly-sliced ginger and thinly-sliced jalapeño and add soy sauce to taste.
- Also serve with melted lobster-shell butter mixed with a touch of wasabi powder.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes