Jeg elsker jomfruhummere. Uanset om de er kogte eller grillede – i form af haler eller hele. Serveret som de er eller som fyld i en paste eller risotto … Bring ’em on!

Hele jomfruhummere er helt vildt flot mad at servere, selv om der er mindre spild og altså mere valuta for pengene, hvis man nøjes med at købe halerne fra skaldyrene. Hvis man koger en bisque på skallerne, er historien selvfølgelig en anden. Få opskriften på min jomfruhummerbisque her.

Sådan koger du jomfruhummere

Hvis du vil koge dine jomfruhummere, så vær varmsom med kogetiden. Jomfruhummere i mellem størrelse – omtrent 15-20 cm skal faktisk ikke koge mere end 3-4 minutter. Hvis du har mange skaldyr, skal du koge dem ad flere omgange – helst kun 7-8 stykker ned i gryden på samme tid. Og der skal være rigeligt med spilkogende, letsaltet vand.

De kogte jomfruhummere kan spises straks eller lige stå lidt og køle af. De kan også vente på dine gæster i køleskabet. Det hele smager godt. Jeg kan godt lide at røre en mayonnaise med citronolie eller tilsætte revet citronskal og citronverbena til en almindelige mayonnaise. Jeg kan mærke mundvandet løbe bare ved tanken …

Grillede jomfruhummere

Hvis du køber hele jomfruhummere til grillen, vil jeg anbefale dig at flække dem på langs, inden du marinerer og griller dem. De kan også grilles hele, men det bliver temmelig snasket at sidde og afskalle dem, når der er marinade på.

Her får du en marinade, som er top enkel, men som egner sig virkelig godt til jomfruhummere såvel som vilde rejer (Meny har nogle argentinske på frost, der er fantastiske), kammuslinger og andre skaldyr, du kunne finde på at kaste på en glohed grillrist.

Forret til 4 personer / overdådig hovedret til 2 personer

Du skal bruge

1 kg jomfruhummerhaler

1 dl olivenolie

Salt og peber

1 bundt blandede, friske krydderurter (fx persille, timian, citronverbena/jernurt, bronzefennikel)

1 fed hvidløg

3 økologisker citroner

Et godt brød


Lad jomfruhummerne dryppe af og tørre på noget køkkenrulle, så de ikke er våde, når du marinerer dem.

Lav imens en marinade af olivenolie, hakkede krydderurter, finthakket hvidløg, salt og peber og skallen og saften fra én af citronerne. Vend jomfruhummerne i 2/3 af marinaden, og gem resten.

Steg nu jomfruhummerne ved høj varme i ganske få minutter – dyrene krummer sig sammen og bliver mere croissant-formede, når de er færdige. Stegetemperaturerne afhænger af varmen på grillen, så hold øje med skaldyrene, så de ikke får for længe.

Skær de sidste citroner midtover, og steg dem kort på skærefladen, til de har fået fine striber.

Servér straks jomfruhummerne med et godt brød, de grillede citroner og en sprød salat.

Vin til jomfruhummere

Og hvad drikker man så til sine jomfruhummere? Hvis det er de kogte af slagsen er det oplagt med spinkle, elegante vine som Riesling, Chardonnay uden fad, Champagne eller Vinho Verde.

Til de grillede kan man godt tage en vin med lidt mere krop. Måske en Chardonnay med fad, en rosé fra Bandol eller en sydfransk hvidvin.

Se resultatet af årets store rosésmagning her.


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