'Skagen Mix' on lobster

a playful way of adding lobster and red chili to a traditional Swedish west coast recipe. 

  • Chef Roberth Sundell of San Francisco Restaurant Pläj
  • Skagenröra, a favorite from Sweden's west coast. Skagen Mix and a playful addition of lobster and red chili to the traditional mix. Actually, we should say pläjful - the recipe is Roberth Sundell's, whose newly opened restaurant 'Pläj' in San Francisco has become an instant hot spot for local foodies. You find information on the restaurant here: Pläj, San Francisco or read our review after a brief visit to the restauarant 'Pläj' A Taste of Scandinavia

  • 'Skagen’ on lobster with horseradish, red chili and avocado
  • ‘Skagen’ on lobster with horseradish, red chili and avocado

  • Ingredients:
    1lb lobster
    1 tbsp finely chopped red onion
    1 tbsp finely chopped chives
    ¼ cup mayonnaise
    ¼ cup sour cream
    1 tbsp bleak roe
    1 lemon
    1 tsp dill
    Salt according to taste
    Black pepper according to taste
    1 tbsp lobster stock
    1 tsp horseradish
    ¼ red chili pepper
    ½ avocado
    ¼ lime
    1 tsp olive oil
    ½ cup of cream

    For lobster cooking broth:
    ½ cup of beer
    ½ cup of white wine
    ½ cup of water
    1/3 ounce dill or a few dill sprigs
    1tsp salt
    2 bay leaves
    1 tsp fennel seed
    ½ tsp whole allspice peppercorn

    Lobster stock:
    shell of one lobster
    1 tbsp tomato purée
    a small piece of celery
    a small piece of carrot
    ¼ yellow onion
    1 tbsp salt
    1 and ¼ cups of water

    Bring a large pot with the cooking broth to a high boil. Drop the live lobster head first into the pot. Turn off the stove, wait 8-10 minutes until lobster is red and tail is curled. Cool the lobster and broth by putting it together with ice into a new pot, take out all meat from the lobster, which should now be firm and white.

  • Lobster Stock:
    Put the shell in the oven for 20 minutes at 350 F. Crush the shell and place in a pot with tomato purée, bay leaves, carrot, onion, celery, and fennel seed along with allspice. Pour the water over and add salt. Bring to boil and let simmer for 30 minutes, strain, add the cream and add salt and pepper to taste.

  • Cut the lobster meat into large pieces leaving the meat from the claws intact. Mix all meat except the claws with mayo, sour cream, dill, chives, red onion and the zest from lemon. Stir carefully and add bleak roe.

  • Finely chop the red chili, cube the avocado and add olive oil, lime, salt and pepper to taste.

  • Scoop up the lobster mix onto plate, garnish with the meat from the claws, grate horseradish over, add the avocado salad and garnish with additional bleak roe and fresh dill.
    Whip the lobster stock until bubbly and spoon some of it carefully over the plate.

  • Bon Appetit!
    Roberth Sundell