Recipes with seafood and vegetables late summer in season

Open pancake with mashed lobster. Photo: Stefan Idetoft

Recipe: Open Pie with Mashed Lobster

4 servings

Cheese and aged herbs provide a nice contrast to the creamy seafood mix. The batter can be prepared the day before, but remember to fill the pie right before you eat it. Decorate with dill and lobster.

Pie dough:

3 dl of wheat flour

125g chilled butter

1 deciliter of coarsely grated hard aged cheese, eg Västerbottensost

1 tablespoon finely chopped herbs, such as rosemary and thyme

1 1/2 tablespoon cold water

filling:

1 kg of lobsters

500 gm shrimp

1/2 white leek

2 dl cream fresh

3 tablespoons mayonnaise

2 tablespoons hot pepper sauce

2 tablespoons finely chopped dill

1 tablespoon finely chopped chives

1/2 lemon squeezed juice

Salt and black pepper

Appetizer:

lemon wedges

Finely chopped herbs, such as dill and chives

Pour the flour into a bowl, cut the butter into small pieces and add to the bowl. Put the flour and butter together into a crumbly mass. Add the grated cheese, herbs and cold water and mix quickly to form a paste. Press the dough into a spring with a removable edge approximately 24 cm in diameter. Prick the bottom with a fork and plastic wrap, then place in the refrigerator to rest for 30 minutes.

Heat the oven to 200 degrees. Bake the dough in the middle of the oven for 25-30 minutes until the pie crust gets a nice color and is completely cooked.

Leave four lobsters aside for garnish. Peel the rest and roughly chop. Peel the prawns and put them in a bowl with chopped lobsters. Cut the leeks in half, lengthwise, and rinse with cold water. Cut into thin slices and chop well. Add to bowl with seafood and mix in fresh cream, mayonnaise, chili sauce, and chopped herbs. Squeeze in lemon juice, mix and season with a pinch of salt and pepper.

Fill the pie with the seafood mixture when it cools and garnish with lemon wedges, herbs, and whole lobster. Served with good bread, butter and aged cheese.

Late summer vegetables with paprika sauce and herb butter.  Photo: Stefan Idetoft

Late summer vegetables with paprika sauce and herb butter. Photo: Stefan Idetoft

The Recipe: Late Summer Vegetables with Paprika Sauce and Herb Butter

4 servings

Although lobster is just as fun as it gets, it’s a good idea to serve nutritious green side dishes with them. Boiled new potatoes and corn with roasted tomatoes and chili a really good sauce.

500 gm fresh potatoes

4 corn cobs

150g sugar peas or kidney beans

A bunch of yellow onions

2 tablespoons olive oil

200 gm cocktail tomatoes

Hot paprika sauce:

3 roasted peppers

1 clove garlic

2 tablespoons finely chopped coriander or parsley

1/2 hot red pepper

3 tablespoons olive oil

Salt and black pepper

Herbal Butter with Dill and Radish:

1 teaspoon dill seeds

200gm butter, room temperature

2 tablespoons finely grated horseradish

2 tablespoons finely chopped dill

1 tablespoon finely chopped parsley

1/2 lemon, squeezed juice and finely grated peel

Salt and black pepper

To apply:

1 kg of lobsters

Baguette or light sourdough bread

Wash and brush the potatoes clean of dust and dirt. Cook until tender in lightly salted water. Cook the corn on the cob until fully cooked. Boil the peas in lightly salted water for three minutes. Cut the onion lengthwise into four parts. Heat a frying pan and roast the onions for a few minutes until they soften and color well. Cut the tomatoes in half and roast the cut surface for a few minutes, until black from the edges.

Cut the peppers into smaller pieces. Peel garlic and chop finely. Chop the hot pepper and add it with the sweet pepper and garlic in a mixing jug. Pour the herbs and olive oil and mix into the smooth sauce. Season with salt and pepper.

Roast the dill seeds in a non-fat skillet for a minute or so until they take on a little color.

Mix the butter with the toasted dill seeds, grated radish, chopped herbs, lemon juice, and grated lemon peel. Season with a little salt and pepper and mix with soft butter.

Put all the vegetables in a plate and serve with herb butter and paprika sauce with baguette and lobster.

Salad with fennel, sugar peas and ricotta cream.  Photo: Stefan Idetoft

Salad with fennel, sugar peas and ricotta cream. Photo: Stefan Idetoft

Recipe: Salad with fennel, sugar peas and ricotta cream

4 servings

A salad with fennel and a smooth cream of ricotta provides a lovely contrast to the lobster. I like the mix of vegetables with both sweetness and bitterness on a creamy sauce. Good cheeses, preferably long-aged, and fresh toast are obvious accessories.

200 grams of sugar peas

1 fennel

1 head of lettuce

1/2 cucumber

2 tablespoons olive oil

Ricotta cream:

1 teaspoon fennel seeds

200 gm ricotta

1 tablespoon coarsely chopped gravel

1 teaspoon coarsely ground Scanian mustard

1 teaspoon liquid honey

1/2 lemon, squeezed juice and finely grated peel

Salt and black pepper

2 tablespoons finely chopped herbs, such as dill and parsley

To apply:

Toast, butter, aged cheese and crab

Cut the sugar peas in half lengthwise. Cut the fennel into thin slices using a mandolin or a sharp knife. Pick and rinse the lettuce and chop it into smaller pieces. Cut the cucumber into thin slices lengthwise. Arrange in a bowl and sprinkle with olive oil.

Toast the fennel seeds in a dry frying pan for about a minute, until they take on a little color. Put them in a bowl, add the ricotta, chopped capers, mustard, honey, lemon juice and finely grated lemon peel and mix until smooth cream. Season with salt and pepper and add finely chopped herbs.

Serve the salad with ricotta cream, toasted bread, butter, aged cheese and lobster.

Read also: The Recipe: Crunchy Roman-style pizza

Read also: The Recipe: Italian Bolognese Dinner

Read also: Recipe: Exciting flavors to put on the grill

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