Lisbeth Størvold's grilled crab claws with lovage
We're at home with Lisbeth Størvold, head chef at Søstrene Karlsen. She shows us how to make a lovely summer dish that's really best eaten with your fingers.
Ingredients
- g Crab claws (cracked)
- Little Gem lettuce
For the lovage garlic butter
- ml Lovage (finely chopped)
- g Butter
- Garlic cloves
- Chilli (finely chopped)
For the lime quark
- ml Quark, plain (or use cottage cheese, blended)
- Lime, juice
- Lime, zest
Instructions
Garlic butter
Melt the butter in a heavy-based pan and add the lovage, chilli and garlic. Let it bubble gently and keep it warm over a low heat.
Lime quark
Mix the quark with the juice of half a lime. Grate the lime zest on the finest part of the grater (or use a microplane if you have one) and mix it in with the rest. Season to taste with salt and pepper.
Grilled crab claws and Little Gem
Crack the crab claws and grill them until hot. You can of course use an ordinary frying pan if the weather doesn't allow for cooking outdoors.
Halve a Little Gem and grill it cut-side down. They should get good, dark char marks before they're done.
When everything's ready, arrange the grilled crab claws and the grilled Little Gem on a plate and pour the garlic butter over the claws and the lime quark over the lettuce.
For the lovage garlic butter
For the lime quark
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