Skip to content

Important

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

Ok
Ginger- and Coriander-Dressed Atlantic Lobster Salad and Cauliflower Grits 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
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 onions 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

Ginger- and Coriander-Dressed Atlantic Lobster Salad and Cauliflower Grits

Rate this recipe
2 Votes
  • Gluten-free
  • Lactose-free
4
portions
0:45
Preparation
0:07
COOKING
0:52
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
    You might like:

    Flyer Deal  (1)
    LEMONS

    LEMONS

    $3.99 ea.

    2 lb PRODUCT OF ARGENTINA OR SOUTH AFRICA


  • 1/2
    red pepper
    You might like:

    Flyer Deal  (1)
    RED, ORANGE OR YELLOW SWEET PEPPERS

    RED, ORANGE OR YELLOW SWEET PEPPERS

    $2.99 /lb

    PRODUCT OF ONTARIO OR MEXICO 6.59/kg


  • 3
    green onions
  • 3 oz
    (80 g)
    orange tobiko, flying fish roe (optional)
    You might like:

    Flyer Deal  (1)
    WILD ONTARIO PICKEREL FILLETS

    WILD ONTARIO PICKEREL FILLETS

    $12.99 ea.

    FROZEN, 454 g



  • salt to taste

  • tabasco sauce
    You might like:

    Flyer Deals  (3)
    HP OR LEA & PERRINS SAUCE

    HP OR LEA & PERRINS SAUCE

    $3.99 ea.

    SELECTED SIZES SELECTED VARIETIES


    SOMETHING SPECIAL DIPPING SAUCE

    SOMETHING SPECIAL DIPPING SAUCE

    $3.99 ea.

    300 g SELECTED VARIETIES


    NAKED COCONUTS SAUCE

    NAKED COCONUTS SAUCE

    $7.99 ea.

    296 ml SELECTED VARIETIES


Imprimer ma sélection

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

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.

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.

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.