Norwegian Lobster Wrapped in Zucchini
Norwegian lobster tails wrapped in thin zucchini slices, pan-seared, and served with diced zucchini sautéed in goose fat and garnished with fresh herbs.
Ingredients
Norwegian lobster tails (shell kept with tail fin, deveined)
to taste
Zucchini (cut into 1.5mm thin long slices, remaining cut into 3mm dice)
2-3
Goose fat/oil (heated for pan-searing)
about 2 tbsp
Thyme (fresh or dried)
1 pinch
Salt
to taste
Pepper
to taste
Olive oil (for sautéing vegetables)
1 tbsp
Vegetable oil (for initial preparation)
to taste
Parsley/herbs (for garnish)
to taste
Instructions
1
Prepare the Lobster Tails
Shell the lobster tails but keep the tail fin, trim the tip of the tail fin into a round shape, and remove the dark vein along the back. Keep chilled in the refrigerator until needed.
2
Slice the Zucchini
Using a mandoline slicer, cut the zucchini into 1.5mm thin long slices, then dice the remaining portion (with skin) into 3mm cubes.
3
Wrap the Lobster
Evenly wrap the zucchini slices around the outside of the lobster tails, then secure with toothpicks.
4
Sauté the Zucchini Dice
Heat 1 tbsp of goose fat in a skillet, add the zucchini dice, sprinkle with thyme, stir-fry over high heat, season with salt, then drain and set aside.
5
Pan-sear the Lobster Wraps
Heat the remaining goose fat in a skillet over high heat, add the wrapped lobster, and sear both sides until golden. Sprinkle with thyme and season with salt and pepper.
6
Drain and Plate
Place the lobster on a wire rack to drain, remove the toothpicks, and arrange the lobster into a rose shape on a serving plate.
7
Garnish and Finish
Top the lobster with the sautéed zucchini dice, garnish with parsley/herbs, and serve immediately.
