Fäviken's "Almost Burnt Cream" with Lobster 🦞

[@jays1752]

I've watched Magnus make this dish and he specifies a pan to cream ration-- though he didn't give the size pan OR amount of cream. Looks like about a 10'". That's what I use anyway. And 2 cups of cream. I also use lobster most of the time because even in the States it's hard to find King Crab uncooked. And I've been using tarragon vinegar for this dish as the flavors of cream and shellfish are such wonderful when paired with it. What vinegar are you using? What did Magnus use?

[@ChrisNilsonGorgott]

I like the tarragon idea, works so well with seafood. Magnus used “Ättiksprit” which is a standard white vinegar just a little bit stronger, with 12% acetic acid.

[@gianulli]

Looks yummi! Where do you get good quality seafood in Zurich?

[@ChrisNilsonGorgott]

It’s not easy as a private person unfortunately, but for me the best option is in Globus, but there are other places to.

[@gianulli]

@@ChrisNilsonGorgott Thanks!

[@gordongiang]

How do you prevent the cream from splitting? I tried it many times on a non stick pan and it turned out oily

[@ChrisNilsonGorgott]

Hi Gordon, the reason for it splitting is that it has been reduced too much, try taking it off the heat a bit earlier, that should do the trick 👍

[@gordongiang]

Thanks! I will give it a shot this weekend

[@ChrisNilsonGorgott]

Cool, let me know if it worked 🤗