Poached Lobster on Salad with Ginger Sauce

Poached Lobster on Salad with Ginger Sauce
  • 4 servings
  • 0:25 Preparation
  • 0:13 Cooking
  • 0:38 Total Time


Add all
  • 12 cups
    (3 L)

    cold water

  • 3 Tbsp.
    (45 mL)

    sea salt

  • 1 cup
    (250 mL)

    white wine

  • 2

    chopped onion

  • 2

    celery, diced

  • 4*1 1/2 lb
    (4*750 g)

    live lobsters

  • ginger dressing

  • 1

    lemon, juice only

  • 1 Tbsp.
    (15 mL)

    red wine vinegar

  • 1 Tbsp.
    (15 mL)

    grated ginger

  • 1

    garlic clove, minced

  • 1 Tbsp.
    (15 mL)


  • To taste Salt and freshly ground pepper

  • 1/2 cup
    (125 mL)

    extra virgin olive oil

  • Salad

  • Sufficient celeriac, julienned

  • Sufficient fennel, julienned

  • 2

    oranges, peeled and cut into supremes

  • 1

    pink grapefruit, peeled and cut into supremes

  • Sufficient quantity lettuce

  • Sufficient quantity Arugula


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.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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