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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.
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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
portions
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

  • 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
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

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