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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
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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
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    750 ml - 1 L SELECTED VARIETIES


  • 1
    ginger root
  • 1
    fresh coriander
  • 2
    large atlantic lobsters (or 1 lb/454 g cooked Atlantic lobster meat)
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    FROZEN, 170 g


    ROCK LOBSTER TAIL SKEWERS WITH BUTTER

    ROCK LOBSTER TAIL SKEWERS WITH BUTTER

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    PREVIOUSLY FROZEN, 50 g


    ROCK LOBSTER TAIL

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    FROZEN, 3 - 4 oz HIGH LINER CATCH OF THE DAY RAW SHRIMP SKEWERS 340 g WILD PINK ARGENTINEAN RAW SHRIMP 20 - 30 SIZE, FROZEN, 300 g


  • 1/2
    head fresh cauliflower
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    2 lb PRODUCT OF SOUTH AFRICA ORGANIC RASPBERRIES 170 G PRODUCT OF U.S.A. OR MEXICO CAULIFLOWER PRODUCT OF CANADA, CANADA NO. 1 GRADE


  • 1
    juice of 1 lemon
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    2 lb PRODUCT OF SOUTH AFRICA ORGANIC RASPBERRIES 170 G PRODUCT OF U.S.A. OR MEXICO CAULIFLOWER PRODUCT OF CANADA, CANADA NO. 1 GRADE


  • 1/2
    red pepper
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  • 3
    green onion
  • 3 oz
    (80 g)
    orange tobiko, flying fish roe (optional)
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  • 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

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