Carmen Marc Valvo’s Swedish Lobster Recipe

January 31st, 2012

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NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.


Serves 4-5

  • 8 1 1/4 lbs lobsters
  • 8 oz dried dill seeds
  • 4 oz fennel seeds
  • 1/4 cup of coarse sea salt
  • 1 yellow onion cut into 6 pieces
  • 2 cans of beer


  • Mix the dill seeds, fennel seeds, sea salt, yellow onion, and the beer into a big lobster pot with water.
  • Bring to a boil and let boil for approximately 10 minutes before you add the lobsters.
  • Let the lobster boil in the covered pot for 7-8 minutes and then shut off the stove.
  • Let the lobsters sit in the covered pot overnight till the water is room temperature.
  • Remove the lobsters from the pot and put them in a flat bowl with some of the “lobster juice” (from the pot on the bottom), cover with plastic wrap and chill for approximately 4 hours in the refrigerator.
  • Cut the lobsters in half length-wise and remove the stomach and de-vein.  Crack the claws.
  • Serve the lobsters in a big bowl and let everybody put the lobster meat on toasted sourdough bread that is richly buttered.
  • Served with chilled pink champagne.
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Mel's comments

To be honest, I’m not a huge fan of rose champagne, but the pairing with the lobster worked really nicely.

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