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Ginger- and Coriander-Dressed Atlantic Lobster Salad and Cauliflower Grits
2013-08-06
https://www.metro.ca/userfiles/image/recipes/meli-melo-homard-chou-fleur-gingembre-coriandre-3897.jpg
PT45M
PT07M
PT52M
Coriander OilBring 2/3 cup (170 mL) virgin olive oil to a boil. Steep 1 Tbsp. (15 mL) chopped ginger root in it. Cool.Blanch a few sprigs of fresh coriander in boiling water. Cool in ice water. Pat dry. In blender, combine cooled ginger oil and blanched coriander. Set aside.LobsterCook lobsters. Remove meat from shells. Keep shells and innards to make a concentrated stock for future use (freeze). Cut up meat, reserve 4 claws for plating. Refrigerate.Cauliflower GritsSeparate cauliflower florets. Pulse in food processor to consistency of fine granules. Sprinkle with a few drops of lemon juice. Refrigerate.Ginger-Coriander MixChop 2 Tbsp. (30 mL) each of fresh coriander ginger root. Finely dice red pepper. Slice green onions very fine. Set aside.Finishing (15 minutes before serving)Combine lobster meat with 1/4 cup (60 mL) olive oil, lemon juice and half of ginger-coriander mix. Add a few drops of Tabasco. Set aside.Combine cauliflower grits with 1/4 cup (60 mL) olive oil and remaining ginger-coriander mix. Add fish roe. Taste, salt and add Tabasco to taste. Set aside.PlatingOn cold plates, using a finishing ring, arrange cauliflower grits, lobster salad and claw meat in a tower. Top with a sprig of coriander. Drizzle coriander oil in a circle around the tower.Recette de Mme Anne Desjardins, Chef propriétaire, Auberge L'Eau à la Bouche, Sainte-Adèle, parue dans le magazine Flaveurs, printemps 2004
4
Metro
2
2
4
1
1 cup (250 mL) extra virgin olive oil
1 ginger root
1 fresh coriander
2 large atlantic lobsters (or 1 lb/454 g cooked Atlantic lobster meat)
1/2 head fresh cauliflower
1 juice of 1 lemon
1/2 red pepper
3 green onion
3 oz (80 g) orange tobiko, flying fish roe (optional)
salt to taste
tabasco sauce
Ginger- and Coriander-Dressed Atlantic Lobster Salad and Cauliflower Grits
-
![]()
Gluten-free -
![]()
Lactose-free
4
servings
0:45
Preparation
0:07
COOKING
0:52
TOTAL TIME
Ingredients
-
1 cup
(250 mL)extra virgin olive oil
-
1
ginger root
-
1
fresh coriander
-
2
large atlantic lobsters (or 1 lb/454 g cooked Atlantic lobster meat)
-
1/2
head fresh cauliflower
-
1
juice of 1 lemon
-
1/2
red pepper
-
3
green onion
-
3 oz
(80 g)orange tobiko, flying fish roe (optional)
-
salt to taste
-
tabasco sauce
Preparation
Coriander Oil
Bring 2/3 cup (170 mL) virgin olive oil to a boil. Steep 1 Tbsp. (15 mL) chopped ginger root in it. Cool.
Blanch a few sprigs of fresh coriander in boiling water. Cool in ice water. Pat dry. In blender, combine cooled ginger oil and blanched coriander. Set aside.
Lobster
Cook lobsters. Remove meat from shells. Keep shells and innards to make a concentrated stock for future use (freeze). Cut up meat, reserve 4 claws for plating. Refrigerate.
Cauliflower Grits
Separate cauliflower florets. Pulse in food processor to consistency of fine granules. Sprinkle with a few drops of lemon juice. Refrigerate.
Ginger-Coriander Mix
Chop 2 Tbsp. (30 mL) each of fresh coriander ginger root. Finely dice red pepper. Slice green onions very fine. Set aside.
Finishing (15 minutes before serving)
Combine lobster meat with 1/4 cup (60 mL) olive oil, lemon juice and half of ginger-coriander mix. Add a few drops of Tabasco. Set aside.
Combine cauliflower grits with 1/4 cup (60 mL) olive oil and remaining ginger-coriander mix. Add fish roe. Taste, salt and add Tabasco to taste. Set aside.
Plating
On cold plates, using a finishing ring, arrange cauliflower grits, lobster salad and claw meat in a tower. Top with a sprig of coriander. Drizzle coriander oil in a circle around the tower.
Recette de Mme Anne Desjardins, Chef propriétaire, Auberge L'Eau à la Bouche, Sainte-Adèle, parue dans le magazine Flaveurs, printemps 2004
Source :
Metro
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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.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
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