At noma, we’re featuring Danish blue lobster as the main dish. Here’s a behind-the-scenes look at the breaking down process of the lobster— extracting meat from the legs, claws, knuckles, tail, and even the brains are used for a rose-infused sauce. | Noma

Staff meal, the noma way. Each week, our chefs take turns preparing staff meal for the 90 people working at noma. Once a week, we make roast chicken - a dish we always look forward to with a deep umami flavour. Today, Jj served his version, glazed with our pepper tamari and a little extra sauce on the side. Want to try it at home? Get our pepper tamari through the link in bio. | Noma