Denne hummerhalssdessertopskrift er ikke, hvad du forventer.<\/p>\r\n
Skabt af Claus Henriksen, k\u00f8kkenchef p\u00e5 Michelin-restauranten MOTA i Danmark, blev denne prisvindende ret navngivet \u00c5rets Dessert 2024<\/em>. Den kombinerer hummer, chokolade og mandelis til en raffineret gourmetdessert inspireret af den ikoniske hummerhalspastajs form.<\/p>\r\n I mods\u00e6tning til traditionelle italienske hummerhalss-desserter (s\u00e5som sfogliatella) er denne version fuldst\u00e6ndig genopfundet til moderne k\u00f8kkener. I stedet for wienerbr\u00f8d er desserten bygget op ved hj\u00e6lp af en frozen yogurt parfait formet i en Hummerhale silikoneform<\/strong><\/a>, belagt med hummer-infunderet chokolade og serveret med en bl\u00f8d quenelle af mandelis.<\/p>\r\n Bare rolig, hvis du ikke har en quenelle-ske \u2013 se vores udvalg af quenelles. HER!<\/a><\/p>\r\n Hvis du s\u00f8ger efter:<\/p>\r\n Denne opskrift leverer b\u00e5de teknik og kreativitet.<\/p>\r\n Despite its complexity in flavour, this is a no-bake dessert recipe that relies on precision, temperature control, and professional tools – making it ideal for chefs and ambitious home cooks alike.<\/p>\r\n Looking for additional recipes for modern plated desserts? Explore our Cheese Tuile Recipe<\/strong><\/a>, professional Ice Cream Recipe<\/strong><\/a> for more inspiration.<\/p>","protected":false},"featured_media":14278,"parent":0,"template":"","meta":{"_acf_changed":false,"_seopress_titles_title":"Lobster Tail Dessert \u2013 Michelin Recipe by Restaurant MOTA","_seopress_titles_desc":"Can lobster be used in dessert? This Michelin lobster tail dessert recipe combines chocolate, lobster, and quenelle ice cream in a fine dining dessert.","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"both","_seopress_redirections_param":"","_seopress_redirections_type":301,"_seopress_analysis_target_kw":"","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[{"_seopress_pro_rich_snippets_type":"faq","_seopress_pro_rich_snippets_faq":{"0":{"question":"What is a lobster tail dessert?\u2028","answer":"A lobster tail dessert can refer to both a traditional Italian pastry (sfogliatella) and modern fine dining interpretations. In this recipe, it refers to a Michelin-style plated dessert shaped like a lobster tail using a silicone mold."},"2":{"question":"How do you make a lobster tail dessert without pastry?\u2028","answer":"Instead of pastry, this recipe uses a frozen yogurt parfait shaped in a lobster tail mold, then coated in lobster-infused chocolate. This creates a clean, modern version of a lobster tail dessert."},"3":{"question":"Is this an Italian lobster tail dessert?","answer":"No. Traditional Italian lobster tail desserts are made with laminated pastry. This version is a modern Nordic interpretation used in fine dining kitchens."},"4":{"question":"Why use lobster in a dessert?","answer":"In fine dining, savoury ingredients like lobster are used to add depth and umami. When paired with chocolate and dairy, lobster creates a balanced and unexpected flavour profile."},"5":{"question":"How do you get a perfect lobster tail shape?","answer":"Using a high-quality silicone lobster tail mold ensures clean edges, consistent structure, and an accurate shape after freezing."},"6":{"question":"Can you make lobster tail dessert at home?","answer":"Yes, but precision is key. Temperature control, proper freezing, and the right tools are essential to achieve a professional result."},"7":{"question":"What is the difference between lobster tail pastry and this dessert?\u2028","answer":"Lobster tail pastry is baked and layered, while this dessert is frozen and coated in chocolate. The shape is similar, but the technique and texture are completely different."},"8":{"question":"Why is blast freezing important for this recipe?","answer":"Blast freezing ensures the parfait holds its shape and releases cleanly from the mold, which is essential for professional plating."},"9":{"question":"What tools are needed to make this dessert?","answer":"A lobster tail silicone mold, quenelle spoon, and plating tweezers are recommended for achieving a Michelin-level result."}}},{"_seopress_pro_rich_snippets_type":"recipes","_seopress_pro_rich_snippets_recipes_name":"Lobster Tail Dessert \u2013 Michelin Recipe","_seopress_pro_rich_snippets_recipes_desc":"A Michelin-level lobster tail dessert from Restaurant MOTA combining yogurt parfait, lobster-infused chocolate, almond ice cream, and caramelized almonds. A modern fine dining dessert using savoury ingredients.\r\n","_seopress_pro_rich_snippets_recipes_cat":"dessert","_seopress_pro_rich_snippets_recipes_img":"https:\/\/nordic-chefs.com\/wp-content\/uploads\/2025\/04\/dsc03047.jpg","_seopress_pro_rich_snippets_recipes_video":"https:\/\/youtube.com\/shorts\/BIyS0qnYd6Y?si=pmMPDijQgCjCkrUK","_seopress_pro_rich_snippets_recipes_prep_time":"45","_seopress_pro_rich_snippets_recipes_cook_time":"360","_seopress_pro_rich_snippets_recipes_calories":"780","_seopress_pro_rich_snippets_recipes_yield":"6","_seopress_pro_rich_snippets_recipes_keywords":"lobster tail dessert, michelin dessert, fine dining dessert, lobster chocolate dessert, restaurant dessert recipe","_seopress_pro_rich_snippets_recipes_cuisine":"Nordic \/ fine dining","_seopress_pro_rich_snippets_recipes_ingredient":"365 g sugar\u2028\r\n100 g egg yolks\u2028\r\n200 g drained yogurt\u2028\r\n250 g heavy cream\u2028\r\n3 gelatin sheets\u2028\r\n80% dark chocolate\u2028\r\ncocoa butter\u2028\r\nlobster shells\u2028\r\nlobster stock\u2028\r\nbutter\u2028\r\nsalt\u2028\r\n1 L whole milk\u2028\r\n25 g glucose syrup\u2028\r\n350 g almonds\u2028\r\n50 g lobster stock\r\n","_seopress_pro_rich_snippets_recipes_instructions":"Step 1 \u2013 Yogurt Parfait\r\nSoak gelatin sheets in cold water.\u2028Whisk egg yolks and sugar until pale and fluffy.\u2028Heat cream and dissolve gelatin into it.\u2028Combine with yolks and fold in yogurt.\u2028Fold in whipped cream and pipe into lobster mold.\u2028Freeze completely.\r\n\r\nStep 2 \u2013 Lobster Chocolate Glaze\r\nMelt cocoa butter and infuse with lobster shells for 20 minutes.\u2028Strain and mix with melted chocolate.\u2028Unmold frozen parfait and dip into chocolate coating.\r\n\r\nStep 3 \u2013 Lobster Chocolate Sauce\r\nWarm leftover lobster chocolate with lobster stock.\u2028Emulsify with butter.\u2028Season with salt and sugar.\r\n\r\nStep 4 \u2013 Almond Ice Cream\r\nHeat part of milk with sugar and glucose.\u2028Combine with remaining milk and chill.\u2028Blend with almonds and freeze.\u2028Process until smooth before serving.\r\n\r\nStep 5 \u2013 Caramelized Almonds\r\nCook almonds, sugar, and lobster stock.\u2028Allow sugar to crystallize and caramelize.\u2028Cool and crush for texture.\r\n\r\nStep 6 \u2013 Plating\r\nPlace caramelized almonds as base.\u2028Add lobster tail dessert.\u2028Finish with quenelle of almond ice cream.\u2028Serve with lobster chocolate sauce.\r\n"},{"_seopress_pro_rich_snippets_type":"videos","_seopress_pro_rich_snippets_videos_name":"Lobster tail dessert","_seopress_pro_rich_snippets_videos_description":"how to make a lobster tail dessert - a unique michelin recipe","_seopress_pro_rich_snippets_videos_date_posted":"2025-04-23","_seopress_pro_rich_snippets_videos_img":"https:\/\/nordic-chefs.com\/wp-content\/uploads\/2025\/04\/dsc03028-2.jpg","_seopress_pro_rich_snippets_videos_img_width":"2048","_seopress_pro_rich_snippets_videos_img_height":"1365","_seopress_pro_rich_snippets_videos_duration":"00:00:32","_seopress_pro_rich_snippets_videos_url":"https:\/\/youtu.be\/BIyS0qnYd6Y"}],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"tags":[],"inspiration-type":[252],"class_list":["post-16766","inspirations","type-inspirations","status-publish","has-post-thumbnail","hentry","inspiration-type-croustade_recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/inspirations\/16766","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/inspirations"}],"about":[{"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/types\/inspirations"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/media\/14278"}],"wp:attachment":[{"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/media?parent=16766"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/tags?post=16766"},{"taxonomy":"inspiration-type","embeddable":true,"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/inspiration-type?post=16766"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\r\n