Remove the meat from the lobsters and cut into 1.5 cm (1 inch) cubes. Set claws aside for garnish.
Cut cantaloupe into 2 cm (3/4 inch) cubes or cut into balls with a melon baller.
Place the cantaloupe in a bowl and add the celery, red pepper and tarragon. Mix.
Add the lobster and mix with the cantaloupe. Season with pepper.
Decoratively line individual serving bows with lettuce leaves and young salad greens. Spoon in the lobster and cantaloupe salad and cover with the yogurt dressing.
Garnish with the lobster claws. Serve immediately.
Dressing: Mix all the ingredients for the dressing in a bowl. Keep cold.
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.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, 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.
Sorry, an error has occurred. Please refresh the page.