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Cantaloup and Lobster Salad 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.
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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

Cantaloup and Lobster Salad

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  • Gluten-free
6
servings
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 x 1 lb
    (2 x 450 g)
    lobster cooked
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  • 1
    cantaloup
  • 3/4 cup
    (190 mL)
    celery, finely chopped
  • 1
    red bell pepper, in strips
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    ASSORTED COLOUR SWEET PEPPERS

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    $2.99 ea.

    3 PK, PRODUCT OF ONTARIO AVOCADOS 5 PK, PRODUCT OF MEXICO COCKTAIL TOMATOES 454 g, PRODUCT OF ONTARIO


  • 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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    WONDERFUL PISTACHIOS

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    200-225 g SELECTED VARIETIES ATTITUDE BABY SPINACH OR SPRING MIX SALADS 312 g PRODUCT OF CANADA


  • 1/2 cup
    (125 mL)
    mayonnaise
  • 1/2 cup
    (125 mL)
    plain yogurt
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    PHOENICIA OR HANS DAHI YOGOURT OR CEDAR CONDENSED MILK

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  • 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

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.

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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