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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
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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 To taste pepper 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

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4
Main course
0:35
Preparation
0:10
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • lobster
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  • 3
    female lobster (about 1 1/2 lb each)
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  • 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
  • To taste
    pepper

  • 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)
    You might like:

    Flyer Deal  (1)
    ROCK LOBSTER TAIL SKEWER WITH BUTTER

    ROCK LOBSTER TAIL SKEWER WITH BUTTER

    $3.99 ea.

    PREVIOUSLY FROZEN 50 g


  • 4
    brioche bun

  • salted butter
  • To taste
    fresh lime zest
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

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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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