Pearled Spelt, Beets, and Lobster

Preparation info
  • Serves


    • Difficulty


Appears in
Umami: Unlocking the Secrets of the Fifth Taste

By Ole Mouritsen

Published 2014

  • About


  • 2 live lobsters weighing about 300 g ( lb) each
  • olive oil
  • as


  1. Pierce the lobsters through the head. Remove the heads and the claws. Split the tails into two pieces, leaving the shells on, and remove the innards.
  2. Fry the claws and tail pieces in a pan in warm olive oil until a real shellfish aroma develops. The lobsters should only be browned—the meat should not be cooked through. Remove the meat from the claws and the tai