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.
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.
Separate cauliflower florets. Pulse in food processor to consistency of fine granules. Sprinkle with a few drops of lemon juice. Refrigerate.
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.
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
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
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