Skip to content
METROMETRO

Earn AIR MILES(R)
Reward Miles(TM).
Join
the program.

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?

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.
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 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

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

Rate this recipe
2 Votes
  • Gluten-free
  • Lactose-free
4
servings
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)
    You might like:

    Flyer Deals  (3)
    FRESH ATLANTIC SALMON FILLETS VALUE PACK OR SMOKED STEELHEAD SALMON WHOLE CANADIAN LOBSTERS

    FRESH ATLANTIC SALMON FILLETS VALUE PACK OR SMOKED STEELHEAD SALMON WHOLE CANADIAN LOBSTERS

    $9.99 ea.

    MIN 900 g, or 300 g, or 350 g, FROZEN


    FRESH ATLANTIC SALMON FILLETS VALUE PACK OR SMOKED STEELHEAD SALMON WHOLE CANADIAN LOBSTERS

    FRESH ATLANTIC SALMON FILLETS VALUE PACK OR SMOKED STEELHEAD SALMON WHOLE CANADIAN LOBSTERS

    $9.99 /lb

    MIN 900 g, or 300 g, or 350 g, FROZEN


    FRESH ATLANTIC SALMON FILLETS VALUE PACK OR SMOKED STEELHEAD SALMON WHOLE CANADIAN LOBSTERS

    FRESH ATLANTIC SALMON FILLETS VALUE PACK OR SMOKED STEELHEAD SALMON WHOLE CANADIAN LOBSTERS

    $9.99 ea.

    MIN 900 g, or 300 g, or 350 g, FROZEN


  • 1/2
    head fresh cauliflower
    You might like:

    Flyer Deal  (1)
    CAULIFLOWER

    CAULIFLOWER

    $4.99 ea.

    PRODUCT OF U.S.A., No. 1 GRADE


  • 1
    juice of 1 lemon
    You might like:

    Flyer Deals  (2)
    LEMONS OR AVOCADOS

    LEMONS OR AVOCADOS

    $4.99 ea.

    2 lb PRODUCT OF TURKEY OR SPAIN or 5 PK PRODUCT OF MEXICO OR PERU


    LEMONS OR AVOCADOS

    LEMONS OR AVOCADOS

    $4.99 ea.

    2 lb PRODUCT OF TURKEY OR SPAIN or 5 PK PRODUCT OF MEXICO OR PERU


  • 1/2
    red pepper
    You might like:

    Flyer Deal  (1)
    EXTRA LARGE GREEN SWEET PEPPERS

    EXTRA LARGE GREEN SWEET PEPPERS

    $2.99 /lb

    PRODUCT OF U.S.A.


  • 3
    green onion
    You might like:

    Flyer Deal  (1)
    YELLOW ONIONS

    YELLOW ONIONS

    $2.49 ea.

    2 lb PRODUCT OF ONTARIO CANADA No. 1 GRADE


  • 3 oz
    (80 g)
    orange tobiko, flying fish roe (optional)

  • salt to taste

  • tabasco sauce
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.