A highly exclusive starter developed by The Culinary Institute of Norway.
1 (Norwegian) lobster/crayfish
1 tbsp olive oil
1/2 tbsp tarragon, finely chopped
1/2 tbsp French mustard
2 tbsp mature Jarlsberg cheese, grated
1 tbsp dairy butter
5 rocket leaves
1/4 shallots, thinly sliced
2 tbsp olive oil
1 tbsp lemon juice
- Break off the tail of the crayfish and cook the head and claws in water (as a base for a soup or for use in the recipe for cod baked in Jarlsberg). Split open the crayfish lengthwise down the back, but without cutting quite through. Fold open the tale and remove the fibril.
- Heat a frying pan and place the crayfish tails in the pan with the shell downwards. Heat thoroughly before adding a little olive oil. Turn the crayfish over and fry it for a minute or so.
- Make a purée of estragon, mustard, Jarlsberg cheese and butter. Turn the crayfish and spread over the purée. Continue to fry until the crayfish meat has turned white.
- Wash and trim the salad leaves and mix with oil, lemon juice and shallots. Add a little salt and ground pepper. Place the crayfish tales on warm plates and garnish with a clutch of salad on each.