Sørlandshummer
Prized cold-water lobster, halved and grilled with herb butter — the jewel of the southern autumn.
Cultural Context & History
The opening of lobster season in October is a near-sacred date on the south coast. Sweet, firm and deeply flavoured, the cold-water lobster is the region's most coveted catch.
Ingredients
- 1 fresh live lobster
- 35 g salt per litre of cooking water
- A bunch of fresh dill
- Butter, softened, for the herb butter
- White bread, to serve
Recommended Tools
- Large stockpotHolds enough salted water to submerge the lobster fully.
- Kitchen tongsLowers the lobster in head-first without a splash.
- Heavy chef's knifeSplits the cooked shell cleanly down the centre.
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Step-by-Step Instructions
- 1
Bring a large pot of water to a rolling boil with the salt and plenty of dill.
- 2
Lower the lobster in head-first, cover the pot, and boil for 15 to 20 minutes, until the shell turns bright red.
- 3
Leave the lobster to cool in its cooking liquid for 30 minutes so the meat drinks up the seasoning.
- 4
Split it lengthwise down the centre and lift out the dark vein and the gravel sac behind the head.
- 5
Serve cold, or lightly grilled, with herb butter and good white bread.
Chef's Tip
Settle the live lobster in the freezer for 15 to 20 minutes before cooking — it sedates the animal so it goes into the pot calmly.
Chef's Tip
Fold chopped dill through the softened butter and let it stand while the lobster cools, giving the herb time to perfume it.
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