Lobster with shiso, chives and sunflower seeds

    Prepare delicious lobster snacks for your guests this holiday. Award winning Swedish chef Tommy Eriksson is sharing the recepies for his favourit snacks.



    50 g raw lobster

    6 shiso leaves

    1 dl sunflower oil

    30 g fresh chives

    1 egg yolk

    1 teaspoon Dijon mustard



    10 g beef tallow

    15 g sunflower seeds

    1 white globe onion

    1 tablespoon Swedish ättika* (or use vinegar)

    2 tablespoons sugar

    3 tablespoons water



    Follow these steps:

    1. Chop half of the fresh chives finely. Peel and slice the white globe onion and place the slices in a vacuum bag.

    2. Mix ättika/vinegar, sugar and water until clear, then pour 1-2 tablespoons in the bag with the onion and place the vacuum bag in your ASKO vacuum drawer on max effect.

    3. Char the lobster lightly with a chef’s burner, then season with salt.

    4. Blend chives and sunflower oil until green. Whisk egg yolk and mustard together while slowly pouring in the green oil, then season your chive mayonnaise with salt and tabasco.

    5. Heat up a frying pan, add the beef tallow and roast the sunflower seeds, then place them on kitchen paper to dry and sprinkle some salt on them.

    6. Slice the lobster and place it on the shiso leaves, top with the chive mayonnaise, pickled onion, sunflower seeds and the fresh chopped chives.


    Explanations of typical Scandinavian ingredients:

    *Swedish “ättika” is sugar beet vinegar: can be replaced in this recipe with vinegar.