Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! Same low prices as the flyer. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Fisherman's Lobster Guedille https://www.metro.ca/userfiles/image/recipes/guedille-homard-pecheur-11250.jpg PT35M PT10M PT45M
Cooking the Lobsters:In a large pot, prepare the salt water with the (optional) seaweed and bring to a boil. Remove the elastic bands around the claws and plunge the lobsters in the boiling water. When the water starts to boil again, count between 9 and 11 minutes cooking time.Meanwhile, prepare a large bowl with cold water and the same amount of salt. Plunge the lobsters in the cold water approximately 5 minutes to stop them from continuing to cook.Shell the lobsters and remove the flesh. Cut the tail lengthwise and retrieve the roe (if there is any).Roughly chop the flesh and set aside in the refrigerator.Making the Tarragon Mayonnaise:In a bowl, add the freshly squeezed lemon juice, the egg yolks, the Dijon mustard and the salt; mix well.Whip the mix while adding the oil in a slow drip. When the mayonnaise is well emulsified, add the tarragon and the pepper.Preparing the GarnishPeel the celery root and cut all the vegetables, chop the garlic and mix all the ingredients together.Add the lobster flesh to the garnish. Season to taste.If you were able to retrieve some lobster roe, you can crumble it into the mix. It will make the guedille more flavourful.Assembling the Guedille:Butter the brioche buns on both sides. Brown them in a non-stick pan or grill them on the barbecue.Add the garnish to each bun.Sprinkle lime zest on top of each guedille.Enjoy!Source: Christophe Mamelonet - La maison du Pêcheur
4
0 0 0 0
lobster 3 female lobster (about 1 1/2 lb each) very salty water similar to seawater (2 tabsp (10 ml) salt for 1 cup (250 ml) water) Optional dried seaweed (to heighten the taste of the sea) Terragon-Infused Mayonnaise 2 egg yolk 2 tablespoon (30 ml) freshly squeezed lemon juice 1 cup (250 ml) camelina oil or extra virgin olive oil (camelina oil from Quebec) 2 tablespoon (30 ml) fresh tarragon minced 1 tablespoon (15 ml) Dijon mustard 1/2 teaspoon (2,5 ml) salt Guedille garnish 1/2 cup (80 ml) green onion minced 1/3 cup (80 ml) red peppers diced brunoise-style 1/3 cup (80 ml) yellow peppers diced brunoise-style 1/4 cup (60 ml) celery root finely julienned (using a mandoline) 1 organic garlic clove from Quebec minced 1 tablespoon (15 ml) freshly squeezed lime juice To taste salt and pepper 1 tablespoon (15 ml) hot sauce (Firebarns sauce from Quebec, if possible) 1/2 cup (125 ml) tarragon-infused mayonnaise lobster roe crumbled (if there is any in the cooked tails) 4 brioche bun salted butter To taste fresh lime zest
Fisherman's Lobster Guedille

Fisherman's Lobster Guedille

Rate this recipe
0 Vote
4
Main course
0:35
Preparation
0:10
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • lobster
    You might like:

    Flyer Deals  (2)
    ROCK HARBOUR LOBSTER

    ROCK HARBOUR LOBSTER

    $10.99 ea.

    FROZEN, COOKED, 350 g


    ROCK HARBOUR LOBSTER

    ROCK HARBOUR LOBSTER

    $10.99 ea.

    FROZEN, COOKED, 350 g


  • 3
    female lobster (about 1 1/2 lb each)
    You might like:

    Flyer Deals  (2)
    ROCK HARBOUR LOBSTER

    ROCK HARBOUR LOBSTER

    $10.99 ea.

    FROZEN, COOKED, 350 g


    ROCK HARBOUR LOBSTER

    ROCK HARBOUR LOBSTER

    $10.99 ea.

    FROZEN, COOKED, 350 g



  • very salty water similar to seawater (2 tabsp (10 ml) salt for 1 cup (250 ml) water)
  • Optional
    dried seaweed (to heighten the taste of the sea)

  • Terragon-Infused Mayonnaise
    You might like:

    Flyer Deals  (2)
    HELLMANN’S MAYONNAISE

    HELLMANN’S MAYONNAISE

    $5.99 ea.

    SELECTED SIZES SELECTED VARIETIES


    HELLMANN’S MAYONNAISE

    HELLMANN’S MAYONNAISE

    $5.99 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 2
    egg yolk
  • 2 tablespoon
    (30 ml)
    freshly squeezed lemon juice
    You might like:

    Flyer Deals  (3)
    LEMONS BLUEBERRIES ASPARAGUS

    LEMONS BLUEBERRIES ASPARAGUS

    $2.99 ea.

    2 lb, PRODUCT OF SOUTH AFRICA, or PINT, PRODUCT OF PERU OR MEXICO, No. 1 GRADE, or PRODUCT OF PERU OR MEXICO, No. 1 GRADE


    LEMONS BLUEBERRIES ASPARAGUS

    LEMONS BLUEBERRIES ASPARAGUS

    $2.99 ea.

    2 lb, PRODUCT OF SOUTH AFRICA, or PINT, PRODUCT OF PERU OR MEXICO, No. 1 GRADE, or PRODUCT OF PERU OR MEXICO, No. 1 GRADE


    LEMONS BLUEBERRIES ASPARAGUS

    LEMONS BLUEBERRIES ASPARAGUS

    $2.99 ea. or /lb

    2 lb, PRODUCT OF SOUTH AFRICA, or PINT, PRODUCT OF PERU OR MEXICO, No. 1 GRADE, or PRODUCT OF PERU OR MEXICO, No. 1 GRADE


  • 1 cup
    (250 ml)
    camelina oil or extra virgin olive oil (camelina oil from Quebec)
  • 2 tablespoon
    (30 ml)
    fresh tarragon minced
  • 1 tablespoon
    (15 ml)
    Dijon mustard
  • 1/2 teaspoon
    (2,5 ml)
    salt

  • Guedille garnish
  • 1/2 cup
    (80 ml)
    green onion minced
    You might like:

    Flyer Deals  (3)
    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.99 ea.

    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE


    RED ONIONS

    RED ONIONS

    $3.99 ea.

    3 lb PRODUCT OF CANADA CANADA No. 1 GRADE


    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.99 ea.

    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE


  • 1/3 cup
    (80 ml)
    red peppers diced brunoise-style
  • 1/3 cup
    (80 ml)
    yellow peppers diced brunoise-style
  • 1/4 cup
    (60 ml)
    celery root finely julienned (using a mandoline)
  • 1
    organic garlic clove from Quebec minced
  • 1 tablespoon
    (15 ml)
    freshly squeezed lime juice
  • To taste
    salt and pepper
  • 1 tablespoon
    (15 ml)
    hot sauce (Firebarns sauce from Quebec, if possible)
  • 1/2 cup
    (125 ml)
    tarragon-infused mayonnaise
    You might like:

    Flyer Deals  (2)
    HELLMANN’S MAYONNAISE

    HELLMANN’S MAYONNAISE

    $5.99 ea.

    SELECTED SIZES SELECTED VARIETIES


    HELLMANN’S MAYONNAISE

    HELLMANN’S MAYONNAISE

    $5.99 ea.

    SELECTED SIZES SELECTED VARIETIES



  • lobster roe crumbled (if there is any in the cooked tails)
    You might like:

    Flyer Deals  (2)
    ROCK HARBOUR LOBSTER

    ROCK HARBOUR LOBSTER

    $10.99 ea.

    FROZEN, COOKED, 350 g


    ROCK HARBOUR LOBSTER

    ROCK HARBOUR LOBSTER

    $10.99 ea.

    FROZEN, COOKED, 350 g


  • 4
    brioche bun
    You might like:

    Flyer Deal  (1)
    FRONT STREET BAKERY HOMESTYLE WHITE BREAD, 100% WHOLE WHEAT OR WHOLE GRAIN BREADS

    FRONT STREET BAKERY HOMESTYLE WHITE BREAD, 100% WHOLE WHEAT OR WHOLE GRAIN BREADS

    $3.59 ea.

    675 g SELECTED VARIETIES



  • salted butter
    You might like:

    Flyer Deal  (1)
    BECEL BRICKS

    BECEL BRICKS

    $5.49 ea.

    454 g, SELECTED VARIETIES


  • To taste
    fresh lime zest
    You might like:

    Flyer Deal  (1)
    LIMES

    LIMES

    $3.99 ea.

    1 lb PRODUCT OF MEXICO


Imprimer ma sélection

Preparation

Cooking the Lobsters:

In a large pot, prepare the salt water with the (optional) seaweed and bring to a boil. Remove the elastic bands around the claws and plunge the lobsters in the boiling water. When the water starts to boil again, count between 9 and 11 minutes cooking time.

Meanwhile, prepare a large bowl with cold water and the same amount of salt. Plunge the lobsters in the cold water approximately 5 minutes to stop them from continuing to cook.

Shell the lobsters and remove the flesh. Cut the tail lengthwise and retrieve the roe (if there is any).

Roughly chop the flesh and set aside in the refrigerator.

Making the Tarragon Mayonnaise:

In a bowl, add the freshly squeezed lemon juice, the egg yolks, the Dijon mustard and the salt; mix well.

Whip the mix while adding the oil in a slow drip. When the mayonnaise is well emulsified, add the tarragon and the pepper.

Preparing the Garnish

Peel the celery root and cut all the vegetables, chop the garlic and mix all the ingredients together.

Add the lobster flesh to the garnish. Season to taste.

If you were able to retrieve some lobster roe, you can crumble it into the mix. It will make the guedille more flavourful.

Assembling the Guedille:

Butter the brioche buns on both sides. Brown them in a non-stick pan or grill them on the barbecue.

Add the garnish to each bun.

Sprinkle lime zest on top of each guedille.

Enjoy!

Source: Christophe Mamelonet - La maison du Pêcheur

Source : Metro

Legal Notice

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.