Poached Lobster on Salad with Ginger Sauce
| Preparation: | 25 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 13 min |
| Total: | 38 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Metro |
Recipe ingredients
- 12 cups (3 L) cold water
- 3 Tbsp.(45 mL) sea salt
- 1 cup (250 mL) dry white wine
- 2 chopped onion
- 2 stalks celery, diced
- 4 x 1 1/2 lb. (4 x 750 g) live lobsters
- 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*
- To taste salt and freshly ground pepper
- 1/2 cup (125 mL) Irresistibles extra virgin olive oil*
- Salad
- Sufficient celeriac and fennel, julienned
- 2 oranges, peeled and cut into supremes
- 1 pink grapefruit, peeled and cut into supremes
- Sufficient quantity Boston and arugula
Preparation
In a large pot, bring the water, sea salt,wine and vegetables to a boil. Plunge lobsters head first in boiling water. Cover Once water has returned to a boil, cook 10 minutes.
Remove , Take the lobster out of the pot and plunge it into cold water for a few seconds to stop the cooking.
Cut the cooked lobsters lengthwise, remove the meat from the body and the claws.
Slice lobster meat, except claw meat. Set aside.
In a small bowl, combine all ingredients except oil. Whisk in oil in a thin stream to emulsify.
In a bowl, combine salad ingredients, toss with dressing to taste and mound in the centre of the plate.
Lay sliced meat and claw meat on top of the salad and drizzle with dressing.
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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