Recipe #6228
Lobster and Asparagus Verrine
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 4 min |
| Total: | 19 min |
2
servings
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- Dressing
- 1 orange, zested
- 2 Tbsp. (30 mL0 orange juice
- 4 Tbsp. (60 mL) mayonnaise*
- 1 tsp. (5 mL) Irresistibles bio honey*
- 1 package chives, chopped fine
- Filling
- Few leaves Boston lettuce
- 8 green asparagus
- 2 cups (500 mL) cooked lobster meat, cut into ½-in. (1-cm) pieces
Preparation
Dressing: Put orange zest and juice in a bowl. Stir in mayonnaise, honey and chives. Set aside.
Cup lettuce into chiffonnade (fine shreds).
Blanch asparagus 3 – 4 minutes in barely boiling water. Cool in a cold water bath, and cut into pieces, reserving tips.
In glasses, alternate layers of lobster meat, asparagus and lettuce.
Add dressing.
Serve with toasted pita points or corn chips.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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