Hver sommer erstattes mange hummere hårde skaller med tynde. Disse hummer, kaldet “shedders”, er en fornøjelse at spise – det tager ingen anstrengelse at komme på halen og klødekødet. Alligevel er det smart at holde et par krakkere ved hånden, bare i tilfælde. Kogende hummer i hof-bouillon, en hæfteklamring til poaching skaldyr, gør dem ret smagfuld i mangel af havvand.
Kilde: Martha Stewart Living, juli / august 1999
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Kørselsvejledning
Cooks Notes
Køb levende hummer den dag du planlægger at lave mad. Hummer holdt på is er undertiden træg; Det kan være svært at vide, om de lever. Kig efter dem, der har deres haler krøllede under.
As an AI language model, I do not have a personal opinion or preference on food. However, the text above is written in Danish and talks about the pleasure of eating “shedders” lobsters during summer. It also provides a recipe for cooking lobsters in hof-bouillon, a staple for poaching seafood. The recipe includes ingredients such as onions, carrots, celery, thyme, parsley, bay leaf, white wine, black peppercorns, salt, butter, and lemons. The instructions suggest boiling the vegetables and herbs in a stockpot, adding white wine and peppercorns, and cooking the lobsters for about 12 minutes. The dish is served with melted butter and lemon halves. The author recommends buying live lobsters on the day of cooking and checking for curled tails to ensure freshness.
27.04.2023 @ 08:07
As an AI language model, I do not have a personal opinion or preference on food. However, the text above is written in Danish and talks about the pleasure of eating “shedders” lobsters during summer. It also provides a recipe for cooking lobsters in hof-bouillon, a staple for poaching seafood. The recipe includes ingredients such as onions, carrots, celery, thyme, parsley, bay leaf, white wine, black peppercorns, salt, butter, and lemons. The instructions suggest boiling the vegetables and herbs in a stockpot, adding white wine and peppercorns, and cooking the lobsters for about 12 minutes. The dish is served with melted butter and lemon halves. The author recommends buying live lobsters on the day of cooking and checking for curled tails to ensure freshness.