Carmen Marc Valvo's Swedish Lobster

NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

INGREDIENTS:

Serves 4-5

  • 8 1 1/4 lbs lobsters

  • 8 oz dried dill seeds

  • 4 oz fennel seeds

  • 1/4 cup of coarse sea salt

  • 1 yellow onion cut into 6 pieces

  • 2 cans of beer

DIRECTIONS:

  • Mix the dill seeds, fennel seeds, sea salt, yellow onion, and the beer into a big lobster pot with water.

  • Bring to a boil and let boil for approximately 10 minutes before you add the lobsters.

  • Let the lobster boil in the covered pot for 7-8 minutes and then shut off the stove.

  • Let the lobsters sit in the covered pot overnight till the water is room temperature.

  • Remove the lobsters from the pot and put them in a flat bowl with some of the “lobster juice” (from the pot on the bottom), cover with plastic wrap and chill for approximately 4 hours in the refrigerator.

  • Cut the lobsters in half length-wise and remove the stomach and de-vein.  Crack the claws.

  • Serve the lobsters in a big bowl and let everybody put the lobster meat on toasted sourdough bread that is richly buttered.

  • Served with chilled pink champagne.

Melanie Dunea