Norway lobster

Caught on September 24 2009 at GPS-coordinates: 55.35.000 N, 005.50.000 E (45 meters deep, 265 km from the Dutch coast line) by the PD 126 Andrea. Eaten on September 26 2009.

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Court-boullion for crustacea

Ingredients:
3,5 liters water
1 fennel bulb
1 onion
4 sticks of celery
mushrooms
1/2 teaspoon salt
1 teaspoon whole black pepper
2 bay leaf
fresh thyme (3 twigs)
1/2 teaspoon fennel seeds
300ml white wine.

Boil everything for 20 minutes without the wine. Take from fire, add the wine and cool for 2 hours. Strain through sieve.

Cut the lobster in half lengthwise. Spoon the content from the head and prepare a Pernod-olive dressing: 

2 small shallots
Fresh dragon (1/2 tablespoon)
Fresh parsley (1/2 tablespoon)
1 teaspoon dijon mustard
1 teaspoon soy sauce
6 tablespoons olive oil
1,5 tablespoon lemon juice
2 teaspoons Pernod
Salt & pepper

Mix the Pernod-olive dressing and the content of head. Warm Norway lobster in the oven for a few minutes and serve with the dressing.