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Cantaloup and Lobster Salad 2013-08-06 https://www.metro.ca/userfiles/image/recipes/salade-cantaloup-homard-2139.jpg PT30M PT15M PT45M

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.

6 Metro

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2 x 1 lb (2 x 450 g) lobster cooked 1 cantaloup 3/4 cup (190 mL) celery, finely chopped 1 red bell pepper, in strips 1/2 cup (125 mL) fresh tarragon, chopped Freshly ground pepper to taste lettuce leaves and young salad greens dressing adequate amount 1/2 cup (125 mL) mayonnaise 1/2 cup (125 mL) plain yogurt 2 Tbsp. (30 mL) chili sauce 1 Tbsp. (15 mL) lemon juice

Cantaloup and Lobster Salad

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Gluten-free

servings

0:30

Preparation

0:15

COOKING

0:45

TOTAL TIME

Imprimer ma sélection

Ingredients

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2 x 1 lb
(2 x 450 g)
lobster cooked

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1/ $0.00 /lb or ea.

2.21/100 g or 140 g, or 350 g, FROZEN,

FRESH ATLANTIC SALMON PORTION SKINLESS, 113 g CANADIAN LOBSTER TAIL 2 OZ, FROZEN

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FRESH ATLANTIC SALMON PORTION SKINLESS, 113 g CANADIAN LOBSTER TAIL 2 OZ, FROZEN

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FRESH WILD ONTARIO PICKEREL FILLETS OR NANUK SMOKED COHO SALMON OR Rock Harbour Whole Canadian Lobster

1/ $9.99 /lb or ea.

2.21/100 g or 140 g, or 350 g, FROZEN,

FRESH WILD ONTARIO PICKEREL FILLETS OR NANUK SMOKED COHO SALMON OR Rock Harbour Whole Canadian Lobster

1/ $0.00 /lb or ea.

2.21/100 g or 140 g, or 350 g, FROZEN,

ROCK HARBOUR CANADIAN LOBSTER CLAWS & ARMS

$19.99 ea.

FROZEN, 454 g

1

cantaloup

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$5.49 ea.

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JUMBO CANTALOUPES

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3/4 cup
(190 mL)
celery, finely chopped

1

red bell pepper, in strips

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1/2 cup
(125 mL)
fresh tarragon, chopped

Freshly ground pepper to taste

lettuce leaves and young salad greens dressing adequate amount

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ROMAINE HEARTS OR GREEN FRENCH BEANS

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3 PK, PRODUCT OF U.S.A. or 400 g PRODUCT OF GUATEMALA

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ATTITUDE SALADS 142 g

$4.49 ea.

1/2 cup
(125 mL)
mayonnaise

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HELLMANN’S MAYONNAISE

$3.99 ea.

SELECTED SIZES SELECTED VARIETIES

1/2 cup
(125 mL)
plain yogurt

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CEDAR, PHOENICIA, HANS DAHI OR LASSI YOGOURT

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SIGGI’S YOGURT

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KELLOGG’S OR POST CEREAL, SILK REFRIGERATED BEVERAGES

$3.33 ea.

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CEDAR, PHOENICIA, HANS DAHI OR LASSI YOGOURT

$2.49 ea.

650 - 750 g, 1 L SELECTED VARIETIES

KELLOGG’S OR POST CEREAL, SILK REFRIGERATED BEVERAGES

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KELLOGG’S OR POST CEREAL, SILK REFRIGERATED BEVERAGES

$3.33 ea.

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LIBERTÉ KEFIR

2 for/ $11.00

1 L SELECTED VARIETIES

2 Tbsp.
(30 mL)
chili sauce

1 Tbsp.
(15 mL)
lemon juice

Imprimer ma sélection

Preparation

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.

Source : Metro

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