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Barbecue-Steamed Lobster https://www.metro.ca/userfiles/image/recipes/homards-cuits-vapeur-barbecue-5248.jpg PT35M PT20M PT55M
2 methods: 1-Lobster: To cook lobster, bring a large pot of salted water (1 cup/250 mL per 40 cups/10 L) to a rolling boil. Drop lobsters in headfirst. Once water is back to a boil, start timing: 10 minutes per pound (454 g) plus 2 minutes more per additional 1/4 lb. (115 g). 2- Court bouillon: Pour water into a large pot, add remaining ingredients and bring to a boil, about 10 minutes. Pour court bouillon into a heavy-duty roaster. Remove grill on one side of the barbecue and place roaster with court bouillon on top of the briquettes. Preheat barbecue to 400°F (200°C). Place lobsters on top grill and steam with the cover down for 20 minutes. Lemon-garlic Mayonnaise: In a bowl, blend egg yolk, mustard, lemon juice, garlic, parsley, salt and pepper. Add oil drop by drop, then in a thin stream, whisking constantly to emulsify. Thin the mayonnaise with the second quantity of lemon juice. Add a few drops of Tabasco. Adjust seasoning as needed.
4
4 8 5 4
2 x 19 oz (2 x 600 g) lobsters sufficient court bouillon, very hot 1/4 cup (60 mL) white wine 2 Tbsp. (30 mL) butter sufficient salt and pepper 1 medium carrot, diced very fine 1 stalk celery, diced very fine 1 leek, green part only, diced very fine sea salt to taste peppercorns to taste fresh herbs to taste to taste lemon zest 2 tsp. (10 mL) lemon juice lemon-garlic mayonnaise: 1 egg yolk 1 Tbsp. (15 mL) Dijon mustard 1 Tbsp. (15 mL) lemon juice 2 garlic cloves, minced 2 tsp. (10 mL) minced parsley Salt and pepper to taste 1 cup (250 mL) extra-virgin olive oil 1 Tbsp. (15 mL) lemon juice Tabasco to taste
Barbecue-Steamed Lobster

Barbecue-Steamed Lobster

Rate this recipe
8 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:35
Preparation
0:20
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 x 19 oz
    (2 x 600 g)
    lobsters
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    EAST COAST SEAFOOD LOBSTER CLAWS & ARMS

    $19.99 ea.

    FROZEN, 454 g



  • sufficient court bouillon, very hot
  • 1/4 cup
    (60 mL)
    white wine
  • 2 Tbsp.
    (30 mL)
    butter

  • sufficient salt and pepper
  • 1
    medium carrot, diced very fine
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    PEELED BABY CARROTS

    PEELED BABY CARROTS

    $3.99 ea.

    907 g PRODUCT OF U.S.A.


    CARROTS 2 LB PRODUCT OF ONTARIO, CANADA NO. 1 GRADE YELLOW ONIONS 2 LB PRODUCT OF ONTARIO, CANADA NO. 1 GRADE

    CARROTS 2 LB PRODUCT OF ONTARIO, CANADA NO. 1 GRADE YELLOW ONIONS 2 LB PRODUCT OF ONTARIO, CANADA NO. 1 GRADE

    $2.49 ea.


  • 1
    stalk celery, diced very fine
  • 1
    leek, green part only, diced very fine

  • sea salt to taste

  • peppercorns to taste

  • fresh herbs to taste
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    IRRESISTIBLES FRESH HERBS

    IRRESISTIBLES FRESH HERBS

    2 for $5.00

    21 g SELECTED VARIETIES



  • to taste lemon zest
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    ORGANIC LEMONS

    ORGANIC LEMONS

    $3.99 ea.

    454 g PRODUCT OF SPAIN


  • 2 tsp.
    (10 mL)
    lemon juice
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    ORGANIC LEMONS

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    $3.99 ea.

    454 g PRODUCT OF SPAIN



  • lemon-garlic mayonnaise:
  • 1
    egg yolk
  • 1 Tbsp.
    (15 mL)
    Dijon mustard
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    FRENCH'S MUSTARD

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    $2.49 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    lemon juice
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    ORGANIC LEMONS

    ORGANIC LEMONS

    $3.99 ea.

    454 g PRODUCT OF SPAIN


  • 2
    garlic cloves, minced
  • 2 tsp.
    (10 mL)
    minced parsley

  • Salt and pepper to taste
  • 1 cup
    (250 mL)
    extra-virgin olive oil
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    500 ml SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    lemon juice
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    ORGANIC LEMONS

    ORGANIC LEMONS

    $3.99 ea.

    454 g PRODUCT OF SPAIN



  • Tabasco to taste
Imprimer ma sélection

Preparation

2 methods:

1-Lobster:

To cook lobster, bring a large pot of salted water (1 cup/250 mL per 40 cups/10 L) to a rolling boil. Drop lobsters in headfirst.

Once water is back to a boil, start timing: 10 minutes per pound (454 g) plus 2 minutes more per additional 1/4 lb. (115 g).

2- Court bouillon:

Pour water into a large pot, add remaining ingredients and bring to a boil, about 10 minutes.

Pour court bouillon into a heavy-duty roaster. Remove grill on one side of the barbecue and place roaster with court bouillon on top of the briquettes.

Preheat barbecue to 400°F (200°C).

Place lobsters on top grill and steam with the cover down for 20 minutes.

Lemon-garlic Mayonnaise:

In a bowl, blend egg yolk, mustard, lemon juice, garlic, parsley, salt and pepper.

Add oil drop by drop, then in a thin stream, whisking constantly to emulsify.

Thin the mayonnaise with the second quantity of lemon juice.

Add a few drops of Tabasco. Adjust seasoning as needed.

Source : Metro

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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