Norwegian Lobster with Potato and Sour Cream Salad

Norwegian Lobster with Potato and Sour Cream Salad Recipe - From Norway

Region / culture: Norway | Preparation time: 30 minutes | Cooking time: 20-25 minutes | Servings: 4-6

Introduction

Norwegian Lobster with Potato and Sour Cream Salad is a delicious and elegant dish that combines the delicate flavors of lobster with the creamy texture of potatoes and sour cream. This recipe is perfect for a special occasion or a fancy dinner party.

History

This recipe has its origins in Norwegian cuisine, where seafood is a staple. Lobster is a prized ingredient in Norwegian cooking, and it is often served in a variety of dishes, from soups to salads. The combination of lobster with potatoes and sour cream is a classic pairing that highlights the natural sweetness of the lobster meat.

Ingredients

3 small egg yolks
1 tbsp white wine vinegar
1 tsp lemon juice
1 tsp ground mustard
sea salt and fresh ground black pepper
150 ml olive oil
290 ml salad oil
1 pinch of sugar
450 g potatoes
6 onions
150 ml mayonnaise
4 tbsp sour cream
3 tbsp fresh chives

How to prepare

Mix the egg yolks with the vinegar at the beginning and let it sit for 5-10 minutes while stirring.
Then whisk the egg yolks with some salt and mustard, continuously beating, until half of the oil is used.
Next, add the lemon juice and continue to slowly pour and whisk in the oil.
Boil the potatoes in their skins in salted water.
Immediately refresh the boiled potatoes in ice water, peel the skins, and slice them into thin rounds.
Add the sliced spring onions to the mayonnaise and sour cream, and season with salt and freshly ground black pepper.
Add the sliced potatoes to the mixture.
Finally, add the chives and gently fold them in.
Place the lobster into a large pot of boiling salted water.
Cook the lobster for about 10-15 minutes if it weighs up to 1.5 lb (680 g), or 15 to 20 minutes if it weighs up to 2.5 lb (1.13 kg).
Avoid boiling the lobster too vigorously.
Cut the lobster in half.
Separate the body into two sections.
Remove the stomach and intestine from the body, and clean it out.
To serve, add chopped red chili and a couple of cloves of garlic, crushed, to the original mayo mixture, and place a dollop in the space left by the removal of the stomach.

Variations

You can substitute the lobster with shrimp or crab meat for a different flavor.
Add diced celery or bell peppers for extra crunch and flavor.
Try using Greek yogurt instead of sour cream for a healthier alternative.

Cooking Tips & Tricks

Be sure to cook the lobster just until it is opaque and firm, as overcooking can make the meat tough and rubbery.

- When boiling the potatoes, be careful not to overcook them, as they can become mushy.

- For a more flavorful salad, you can add additional herbs or spices to the mayonnaise mixture, such as dill or parsley.

Serving Suggestions

This dish can be served as a main course with a side of steamed vegetables or a fresh green salad. It pairs well with a crisp white wine or a light beer.

Cooking Techniques

Boiling the lobster: Be sure to cook the lobster in boiling salted water until it is just cooked through.

- Boiling the potatoes: Cook the potatoes in salted water until they are tender but still firm.

- Mixing the salad: Gently fold the ingredients together to avoid breaking up the potatoes.

Ingredient Substitutions

You can use regular mayonnaise instead of homemade mayonnaise.

- Substitute chives with green onions or parsley for a different flavor.

Make Ahead Tips

You can prepare the salad mixture ahead of time and refrigerate it until ready to serve.

- Cook the lobster and potatoes just before serving for the best texture and flavor.

Presentation Ideas

Serve the lobster halves on a bed of the potato salad for an elegant presentation. - Garnish with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

This dish pairs well with a crisp Sauvignon Blanc or a light Pinot Grigio.

- For a non-alcoholic option, try serving with sparkling water with a splash of lemon.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat gently in the microwave or on the stovetop until warmed through.

Nutrition Information

Calories per serving

- Approximately 400 calories per serving

Carbohydrates

- Potatoes: 30g of carbohydrates per serving

- Mayonnaise: 1g of carbohydrates per serving

- Sour cream: 2g of carbohydrates per serving

Fats

- Olive oil: 14g of fat per serving

- Salad oil: 20g of fat per serving

- Mayonnaise: 10g of fat per serving

- Sour cream: 5g of fat per serving

Proteins

- Lobster: 25g of protein per serving

- Egg yolks: 6g of protein per serving

- Sour cream: 2g of protein per serving

Vitamins and minerals

Potatoes: Good source of vitamin C and potassium

- Chives: Good source of vitamin K and antioxidants

Alergens

This recipe contains eggs, shellfish (lobster), and dairy (sour cream), which may be allergens for some individuals.

Summary

This dish is a good source of protein and healthy fats, while also providing essential vitamins and minerals. It is relatively low in carbohydrates, making it a suitable option for those following a low-carb diet.

Summary

Norwegian Lobster with Potato and Sour Cream Salad is a luxurious and flavorful dish that is perfect for a special occasion or a fancy dinner party. With a combination of tender lobster, creamy potatoes, and tangy sour cream, this recipe is sure to impress your guests. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl, that I first discovered the delicious flavors of Norwegian lobster with potato and sour cream salad. I had always been fascinated by different cuisines and cooking techniques, and when I stumbled upon this recipe in an old cookbook at a flea market, I knew I had to try it.

The recipe called for fresh Norwegian lobster, which was not easy to come by in our small town. But I was determined to make this dish, so I set out to find the ingredients I needed. After some searching, I finally found a fisherman who was willing to sell me some fresh lobster straight from the sea. The lobster was so fresh and flavorful, and I knew it would be the perfect star of my dish.

Next, I set to work on the potato and sour cream salad. The recipe called for boiled potatoes, sour cream, chives, and a few other simple ingredients. I had never made a salad quite like this before, but I trusted the recipe and followed it to the letter. As I mixed the creamy sour cream with the tender potatoes and fragrant chives, I knew I was onto something special.

Finally, it was time to cook the lobster. I followed the recipe's instructions for preparing the lobster, boiling it until it was tender and then serving it alongside the potato and sour cream salad. The flavors were incredible – the sweet, succulent lobster paired perfectly with the creamy, tangy salad. It was a dish unlike any I had ever tasted before, and I knew I had stumbled upon a true culinary gem.

Over the years, I have made this dish many times for family and friends, each time perfecting the recipe and adding my own little twists. I have shared the recipe with countless people, passing down the tradition of Norwegian lobster with potato and sour cream salad to future generations. It has become a beloved favorite in our family, a dish that brings back memories of that first time I discovered it in that old cookbook.

As I sit here now, reflecting on all the times I have made this dish and the joy it has brought to so many people, I am filled with gratitude for the simple pleasures of good food and good company. Cooking has always been a passion of mine, a way to express myself and bring people together. And this recipe, with its rich flavors and comforting simplicity, is a perfect example of why I love to cook.

So the next time you find yourself in need of a special dish to impress your guests or simply want to treat yourself to something delicious, I encourage you to try making Norwegian lobster with potato and sour cream salad. I promise you won't be disappointed – the flavors are truly out of this world. And who knows, maybe one day you'll be passing down this recipe to your own loved ones, just as I have done. Happy cooking!