Warm Lobster, Asparagus Salad with Citrus Dressing
| Preparation: | 25 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 35 min |
servings
| Category: | Appetizers |
| Subcategory: | Salads |
| Source: | Metro |
Recipe ingredients
- 2 x 1 lb. (2 x 450-g) lobsters
- Salad
- 6-8 fresh asparagus, julienned
- Sufficient carrot, celeriac and fennel, julienned
- 2 oranges, peeled and cut into supremes
- 1 pink grapefruit, peeled and cut into supremes
- Sufficient quantity, mesclun greens
- Fresh herbs to taste
- Ginger Dressing
- 1 lemon, juice only
- 1 Tbsp. (15 mL) Irresistibles red wine vinegar*
- 1 Tbsp. (15 mL) grated ginger
- 1 garlic clove, minced
- 1 Tbsp. (15 mL) honey*
- Salt and freshly ground pepper to taste
- 1/2 cup (125 mL) Irresistibles extra virgin olive oil*
Preparation
Lobsters
To cook lobster, bring a large pot of salted water (2 1/2 Tbsp 38 mL per 6 cups/1,5 L) to a rolling boil.
Drop lobsters in headfirst.
Once water is back to a boil, start timing: 10 minutes per pound (450 g).
Salad
In a bowl, combine salad ingredients, reserving a few citrus supremes.
Toss with dressing and fresh herbs to taste. Mound in the centre of the plate.
Slice lobster meat, except claw meat, and reheat slightly.
Lay sliced meat and claw meat on top of the salad and drizzle with dressing.
Garnish with citrus supremes and herbs.
In a small bowl, combine all ingredients except oil. Whisk in oil in a thin stream to emulsify.
Adjust seasoning.
Suggestion
Note: If dressing is too acidic, add a little honey.* 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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