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In other years I only wrote a nice report about the press trip itself, this year you will also receive a delicious recipe as a gift from me. I will debunk the general idea that preparing Oosterschelde lobster is a bit complicated! Lobster is also known as a very luxurious product, which it somewhat is, but I am going to use it to create a common lobster recipe that is accessible to everyone. We make pasta with lobster, because who doesn't like pasta?!
Zeeland tradition
A beautiful Zeeland tradition is cutting sea vegetables such as samphire and sea lavender. A limited number of permits are issued for this each year. The goal is of course to keep nature intact, but still be able to enjoy real Zeeland sea vegetables. Breed Zeelander Ko Schot took us to the mudflats and let us taste lamb's ears. A salty vegetable that can be processed in various ways. I've made one before Zeeland mussels with lamb ears along, and Oosterschelde lobster with sea lavender herb butter along. The vegetables can therefore be used in various culinary ways. * the continuation of the travel report continues under the recipe.
Zeeland in all its glory
That glory seemed to fade for a moment after the dramatic flood in 1953. In no time, several dikes broke and the Zeelanders were completely surprised by an immense amount of water. Grandfathers and grandmothers, children, animals, entire families fought against the water. Unfortunately, more than 1936 people lost their lives during this terrible event and drowned. A visit to the flood museum tells you the whole story. Housed in four enormous caissons (concrete structures), you can witness the destruction, but also the reconstruction. The Zeelanders certainly did not let themselves be forgotten after this tragedy and regrouped to rebuild Zeeland in all its glory. So that we never have to experience this again.
Circle of the Oosterschelde lobster
After these impressive images it was time to discover a different side of Zeeland. The culinary side that is. We drove to the harbor of Bruinisse to join the Sailors' Inn. (I experienced one here before nice press lunch.) This restaurant is one of the ten renowned restaurants that are affiliated with the Kring van de Oosterschelde lobster. They serve the most beautiful lobster dishes during the season from March 31 to July 16. We enjoyed a delicious lunch and were surprised with some nice wines from Germany during lunch.
Lobster recipe pasta with Oosterschelde lobster in cream sauce
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Pasta with Oosterschelde lobster in cream sauce
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print Email recipe Pin Rate recipeIngredients:
- 2 Oosterschelde lobsters - cooked
- 200 gram spaghetti
- 1 large shallot - XNUMX onion - shredded
- 3 fresh parsley sprigs
- ½ Spanish / chili pepper - XNUMX onion - shredded
- olive oil
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- Remove the meat from 1 of the lobsters. Remove the claws completely and cut the lobster meat into cubes. Chop the other lobster in the middle and heat it in the oven. Place the 2 lobster halves on a baking tray and grease the meat with some butter and sprinkle with salt and pepper. Grill under the grill for a few minutes until the meat is warm.
- Cook the pasta in a pan with plenty of water and salt. Before you drain, scoop out 100ml of cooking liquid from the pan for the sauce.
- Heat a dash of olive oil in a frying pan and briefly fry the lobster meat with some freshly ground pepper, the finely chopped red pepper and parsley. Remove the meat from the pan and set aside.
- Add the chopped garlic and shallot to the pan and let it become translucent over medium heat.
- Pour the cooking liquid, the cream, the Parmesan cheese into the pan and stir well, and let everything melt together into a sauce. Add the cooked pasta and the fried lobster meat to the pan and mix well.
- Take the plates and place the lobster half on the plate, turn the pasta and place it with the lobster half. Scoop some sauce from the pan and pour it over the turned pasta on the plate. Serve immediately.
- Delicious bites!
Walking, wine and sleeping in Zierikzee
The journey continued to the beautiful Zierikzee, so we learned during a tour along the hidden gems of this city where the name comes from. And that has nothing to do with the sea surprisingly enough. The Ee used to flow here, and people used to write Zieriks'ee. Later this was added together and we know the name as it is now.
Dinner, which consisted of delicious cheeses, pate, escargot, and toast with mushrooms, we enjoyed in the brasserie of hotel Mondragon. Last year we slept here once, that report and more about the background of this beautiful hotel you read here. During dinner we met a number of enthusiastic winemakers from the flood-stricken Ahr Valley in Germany. They have seen their bottling plants, vineyards and supplies swept away in one fell swoop by terrible mudslides.
The Oosterschelde lobster, opening of the season!
The second day started with a short walk to the boat that took us up the Oosterschelde to fish the very first lobster from the Oosterschelde. This was later auctioned on the Colijnsplaat for 42.500 euros for the Stomach-liver-intestine foundation. As a press we were offered a delicious lunch in the Nieuwe Kerk in the center of Zierikzee. Due to the ban on lobster fishing before the 31st, only a small amount was allowed to be caught for tasting. As a press we got the real scoop in the form of a fantastic amuse-bouche. Preparing lobster is definitely something you can leave to Wouter Kik of restaurant Codium from Goes. This was followed by a Fruits de Mer plateau with the Oosterschelde lobster wine. This year a Black white from the Ahr valley. A white wine made with red grapes and therefore a beautiful wine with a pink glow.
Pasta with Oosterschelde lobster in cream sauce
This wine would also be ideal for my own lobster recipe. Pouring the right wine with a pasta with Oosterschelde lobster in cream sauce is in this way a one-two punch! During the course some beautiful bottles of wine were auctioned off. Artist Charlotte Koster from Zierikzee painted the labels with gold leaf and sepia ink. This year's label theme has been aptly named “ebb and flow”.
The main role is played by the lobster
Not just the lobster though! These days in Zeeland were fantastic, and once again it has been made clear that we have a beautiful local product on our own soil. The season is fairly short so I can definitely recommend that you travel to this beautiful province. Taste the lobster in one of the ten restaurants, and let Zeeland surprise you. I would like to thank everyone who contributed to these two wonderful days. In particular I would like to thank Nelleke Launspach, Balthasar Roessingh, and Ruurt van der Wel for this invitation. Of course I would love to be there again next year! Until then I like to make this lobster recipe from pasta with Oosterschelde lobster in cream sauce.
Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!
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