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Grilled Norwegian lobsters with saffron aioli

Recipe by: Gorm Wisweh
Serves: 4

Procedure

Saffron aioli

Pour egg yolks, garlic and Dijon mustard into a bowl. Whisk the egg yolks and add oil drip by drip. It is very important to add the oil little by little whilst whisking to prevent the aioli from curdling.

Once you have added all the oil, add white wine vinegar and saffron water. Season to taste with salt and pepper.

If your aioli curdles, you can still save it.

Pour an egg yolk into a clean bowl. Whilst whisking, add some of the curdled aioli one spoonful at a time until you have added all of it and your aioli is nice and delicious.

Sicilian salad

Pour fennel slices, rocket and orange slices into a bowl. Add lemon and olive oil, and season to taste with salt and pepper.

Grill the Norwegian lobsters for 1-2 minutes on each side, depending on size.

Serve them with a spoonful of saffron aioli and some of the Sicilian salad.

Ingredients

  • 12 Norwegian lobsters

Saffron aioli

  • 2 egg yolks
  • 1 clove of garlic, crushed in a mortar with a bit of salt
  • 1 tsp Dijon mustard
  • 100 ml (0.4 cup) sunflower oil
  • 50 ml (0.2 cup) olive oil
  • 1 tbsp white wine vinegar
  • 30 ml (0.15 cup) boiling water with a pinch of saffron
  • Salt and pepper

Sicilian salad

  • 1 fennel, cut into paper-thin slices on a grater
  • 1 blood orange: remove the peel and cut it into thin slices of ½ cm (0.2 inches)
  • 2 handfuls of rocket
  • Juice from half a lemon
  • 3 tbsp olive oil
  • Salt and pepper