Lobster Salad with Muskmelon Sauce
| Preparation: | 25 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 55 min |
| Total: | 1 h 20 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Metro |
Recipe ingredients
- Court bouillon
- 1 carrot, minced
- 1 celery stalk, minced
- 1 onion, minced
- 20 cups (5 litres) water
- 5 oz. (150 g) coarse salt
- 1¼ cups (300 mL) white wine vinegar
- 12 parsley stems
- 3 lemons, juiced
- 4 bay leaves
- 1 Tbsp. (15 mL) black peppercorns
- Lobster
- 2 1-lb. (450-g) live lobsters
- Emulsified Sauce
- 2 egg yolks
- 1 tsp. (5 mL) Dijon mustard
- 1 lime, juiced
- 7 Tbsp. (100 mL) grape seed oil
- 8 basil leaves, minced
- Muskmelon Sauce
- 1 muskmelon (cantaloupe)
- ¼ cup (50 mL) white balsamic vinegar
- 7 Tbsp. (100 mL) extra virgin olive oil
- Salad
- ½ head iceberg lettuce, shredded
Preparation
Court bouillon
Simmer all ingredients together for 45 minutes. Strain bouillon through a chinois (conical sieve) to obtain a clear broth.
Poach lobsters in the court bouillon for 6 minutes, drain and cool.
Shell the lobsters, cut the tails in two lengthways and leave claw meat whole.
Emulsified sauce
Whisk egg yolks, mustard, lime juice and grape seed oil together. Season and stir in basil. Set aside.
Muskmelon sauce
Juice the cantaloupe in a juicer. In a small saucepan over medium-low heat, reduce the juice by half. Add balsamic vinegar and gradually whisk in olive oil. Set aside.
Spoon some emulsified sauce over the claws and broil.
Suggestion
PresentationIn the centre of the plate, place some shredded lettuce, followed by a claw and half a lobster tail. Spoon a little muskmelon sauce and emulsified sauce over top.
* 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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