Fredrik Lindh, chef and food inspiration at Miele, offers gratinated lobsters

How about grilled lobsters with garlic, parmesan cheese, jalapeño and lemon? Fredrik Lindh, chef and food inspiration at Miele, offers a delicious recipe.

With many years of experience from restaurants such as Operakällaren, F12, Pontus in the green house, restaurant 1900, Petri Pumpa in Lund, Sofiero slott and Fem små hus, Fredrik has an exciting culinary experience. He can also add food stylist, restaurant consultant and food creator to his CV and is a chef and food inspiration at Miele. Here he offers a favorite recipe perfect for Valentine's Day.

You need:
10-12 crayfish (raw, frozen)
200 g room temperature unsalted butter
1 fresh jalapeño
1 clove of garlic (can be replaced with 40 g of shallots)
1 pot of curly parsley
50 g aged pretzel (24 months)
1 lemon

Garniture:
2 celery stalks
1 red apple
1 box of cress

Do this:
1. Turn on the oven at 225 degrees hot air + grill
2. Place the butter in a bowl and mix together with the cheese, garlic, parsley, jalapeño and grated lemon zest. Mix in a food processor or with a hand blender until it has a nice green color and season with salt and pepper.
3. Cut the crayfish in half by splitting them at the head and tail. Place them flesh side up on a baking sheet. Peel away any gray.
4. Place the butter in a piping bag for easy application to the lobsters. Pipe the butter all over the lobster, not just the tail.
5. Grill the crayfish in the middle of the oven for about 9-11 minutes until they are golden brown and well browned.
6. Slice the apple and celery stalk on a mandolin and place the celery in cold water so it ”crisps”.
7. Cut the cress with scissors.
8. Serve the crayfish on a platter and top with celery, apple and cress.

Tip: Remove the seeds from the jalapeño before blending them if you are sensitive to spicy foods.

Read more about Fredrik Lindh and how to book a cooking evening with him and Miele here!

Photo: Miele

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