Norway lobster, apple, lavender


  • Norway lobster 
  • Lavender butter with maple syrup 
  • Lavender oil 
  • Apple - crustacean reduction 
  • Horseradish 
  • Apple Blossom 

Norway lobster:

  • Norway lobster 
  • Wooden skewers 
  • butter 
  • dried lavender 
  • Maple syrup 
  • Maldon salt 

Lavender oil:

  • 100g neutral oil 
  • 5 g dried lavender flowers 

Apple reduction:

  • Apple juice 
  • Shellfish - carcasses 
  • salty butter 

Vinegar gel:

  • 200g water 
  • 200g white wine vinegar 
  • 200g sugar 
  • 7 g agar 


  • Apple Blossom


Norway lobster:

Warm the butter with a little dried lavender and let it steep. Then strain the lavender and season the butter with maple syrup. Release the Norway lobster and skewer straight on a wooden skewer, vacuum seal and cook for 2 minutes at 70°C. Then fry in a hot pan, remove, remove from the skewer and brush generously with the butter, season with salt.

Lavender oil:

Vacuum the oil with lavender and let it steep for 3 hours at 70°C in the sous vide basin. 

Apple reduction:

Put the apple juice and the peel of the Norway lobster in a small saucepan and let simmer until the apple juice is reduced to a third. Emulsify salty butter until a creamy sauce is formed. 

Vinegar gel:

Bring all ingredients to the boil until the sugar and agar dissolve. Pour into a shallow container and allow to cool. Leave and mix to a gel. Pass and vacuum seal. 

Recipe: Sandra Scheidl

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