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New Year's Eve Lobster Recipes

Swedish lobster, known for its distinctively sweet and succulent flavor, is not just a culinary delight but also a cornerstone of festive traditions, particularly during New Year's Eve in Sweden. Hailing from the cold, clear waters of the North Atlantic and the Kattegat sea area, the Swedish lobster, or 'hummare,' is highly prized for its quality and taste.

The tradition of enjoying lobster during this festive time extends beyond mere culinary preference; it's a celebration of Swedish heritage, the bounty of their waters, and the joy of ringing in the New Year with a meal that's as luxurious as it is meaningful.

Here are two delicious recipes to inspire your New Year's Eve celebrations!

Classic Lobster Bisque: 


2 cups cooked lobster meat + Lobster shells

3 tbsp olive oil

1 large onion, finely chopped

2 carrots, chopped

2 celery stalks, chopped

4 garlic cloves, minced

3 tbsp tomato paste

1/4 cup brandy or cognac

4 cups seafood or fish stock

1 cup dry white wine

1 tsp paprika

1/2 tsp cayenne pepper (optional, for heat)

2 bay leaves

1 cup heavy cream

Salt and freshly ground black pepper, to taste


1. Cook the Vegetables: In a large pot, heat the olive oil over medium heat. Add onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5-7 minutes.

2. Add Lobster Shells and Flambé: Add the crushed lobster shells to the pot. Stir in the tomato paste and cook for 2 minutes. Carefully add the brandy or cognac and flambé by lighting it with a long match (be cautious as it will flame up).

3. Simmer the Bisque: Once the flames subside, add the seafood stock, white wine, paprika, cayenne pepper (if using), and bay leaves. Bring to a simmer and cook for 30 minutes, allowing the flavors to meld.

4. Strain and Blend: Strain the mixture through a fine sieve, pressing on the solids to extract as much liquid as possible. Return the strained liquid to the pot. For added richness, blend a portion of the strained solids with a little liquid and strain back into the pot.

5. Finish the Bisque: Add the heavy cream to the pot and bring to a gentle simmer. Season with salt and pepper. Add the reserved lobster meat and heat through.

Serve: Ladle the bisque into bowls, garnish with chopped herbs and serve hot.

Hummerröra - Butter-Fried Lobster Canapés


– 1 Lobster, only the meat, approx. 150 g

– 1 Shallot

– 1 Small apple

– 1 dl Mayonnaise

– 1½ tbsp chopped dill

- Salt and pepper to taste

– 4 slices of light bread, e.g. toast

– butter

- To Garnish: 30 g salmon roe or Löjrom,  dill


1. Pick the meat from the lobster and chop it into smaller pieces. Peel and chop the onion finely, wash and dice the apple finely. Save the shell and cook a lobster stock if you like.

2. Mix the chopped lobster meat with mayonnaise, onion, apple and dill and season with salt and pepper.

3. Punch out 12 rounds, 3 pcs/slice of bread and 4-5 cm in diameter. Fry until golden in butter, salt and pepper.

4. When serving: put the mixture on the bread, garnish with roe and dill.

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