I used to have an apartment on the 10th floor high up on a hill at the center of Stockholm (capital of Sweden).
Every year, I was hosting the New Years dinner. It was just so convenient since from the back of my house, one could see all the fireworks over the city. Absolutely fantastic (if you like fireworks that is).
It would always be “how can I top last years dinner”.
We would eat until we dropped and then when the clock turned 12 am/ midnight we would be out up on the hill with our little “tomtebloss” (sparklers) and champagne, cheering the new year with each other and admiring the spectacular theatricals playing all around the city.
These days I prefer to be home alone with my hubby!
He loves lobster so that is a no brainer. I am ok with eating it at least once a year. I prefer shrimp or crawfish but am ok eating lobster for new years.
This year we will have steamed lobster & grilled colossal shrimp in a crawfish and champagne sauce. Not too bad at all.
Steamed Lobster & grilled Colossal shrimp in a Lobster or Crawfish & Champagne sauce.
I steamed lobster per person. ( I ask my fisherman to steam the lobsters for me. It saves time and it doesn’t mess up my kitchen).
3 colossal shrimp per person.
A splash of Mirin.
1/2 squeezed lemon or lime.
Lobster or Crawfish & Champagne sauce;
1 c. champagne or good white wine.
1 c. heavy cream.
1/4 c. Crawfish or Lobster stock. As concentrated as possible.
1 bay leaf.
1 tbsp. butter.
1 tbsp. potato flour (or arrow-root or other thickening agent).
1/2 finely chopped white or yellow onion ( or 2-3 shallots).
Sprouts or mescaline salad.
Start with the sauce. Fry the onions until translucent in the butter. Add the stock & bay leaf. Boil down for a few minutes. Whisk in the potato or thickening agent with the cold heavy ream. Add to the stock and broth. Boil another few minutes. Add the champagne. Reduce until you have about 1 cup (or a little less) of nice & great tasting sauce. Pepper to taste. No salt is need since the stock is salty.
Clean the Lobsters. Cut into nice big pieces. Try to keep the “shape” of the tail together. Just for esthetic reasons.
Place arugula on the bottom of bowls. Place the chopped Lobster meat on top.
Grill the colossal shrimp. A few minutes on each side. When turning pink, pour over the Mirin and lemon (or lime). Let bubble a minute in the grill pan. Place 3 of the shrimp on each plate.
Spoon over the sauce. Top with some sprouts.
This Lobster dish is so simple. It really is all about the sauce. Keep it fresh and simple…
The same goes for the dessert.
I like to marinate berries in a great liquor. I took some strawberries, diced them up and let them sit in some pear cognac liquor for a couple of hours.
To that, I whipped some heavy cream.
If you have any other fruit or berries that you would like to add, do so. I had some pomegranate at home so that is what ended up in the glass. I finished it off with a little pice of chocolate on the side and a little sprinkle of shredded chocolate.
Another year ended well.
Happy New Year!!!
Thank you for supporting me and my blog. I really enjoy to cook for you and tell you little stories.
So, hope to see you again next year.
All my best. Gisela