Lobster Iceberg lettuce Salad with Muskmelon Sauce

Lobster Iceberg lettuce Salad with Muskmelon Sauce
  • 4 servings
  • 0:25 Preparation
  • 0:55 Cooking
  • 1:20 Total Time

Ingredients

Add all
  • court bouillon

  • 1

    carrot minced

  • 1

    celery stalk minced

  • 1

    onion minced

  • 20 cups
    (5 L)

    water

  • 5 oz
    (150 g)

    coarse salt

  • 1/4 cups
    (60 mL)

    white wine vinegar

  • 12

    parsley stems

  • 3

    lemons

  • 4

    bay

  • 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

  • 7 Tbsp.
    (100 mL)

    grape seed oil

  • 8

    basil leaves

  • muskmelon sauce:

  • 1

    muskmelon (cantaloupe)

  • 1/4 cup
    (60 mL)

    white balsamic vinegar

  • 7 Tbsp.
    (100 mL)

    olive oil

  • Salad

  • 0.500

    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.

Source: Metro

Wine and meal pairing

Aromatic and mellow

Aromatic and mellow
These dry wines are characterised by their intense spice, toast, or exotic fruit aromas. They leave a full-bodied texture on the palate and are well-balanced.
Product categories: white wine, Champagne and sparkling wine.

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© Société des alcools du Québec, 2007