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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 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
4
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
servings
0:45
Preparation
0:07
COOKING
0:52
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

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)
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    ROCK LOBSTER TAIL

    ROCK LOBSTER TAIL

    $2.99 ea.

    FROZEN, 2 - 3 oz.

  • 1/2
    head fresh cauliflower
    You might like:

    Flyer Deal  (1)
    CAULIFLOWER

    CAULIFLOWER

    $2.49 ea.

    PRODUCT OF CANADA CANADA No. 1 GRADE

  • 1
    juice of 1 lemon
    You might like:

    Flyer Deal  (1)
    LEMONS

    LEMONS

    $3.99 ea.

    2 lb PRODUCT OF ARGENTINA

  • 1/2
    red pepper
    You might like:

    Flyer Deal  (1)
    RED SWEET SHEPHERD PEPPERS

    RED SWEET SHEPHERD PEPPERS

    $1.29 /lb

    PRODUCT OF ONTARIO 2.84/kg

  • 3
    green onions
  • 3 oz
    (80 g)
    orange tobiko, flying fish roe (optional)
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    SAVE UP TO $5.00
    Fresh Icelandic Cod or Sole Fillets, 2.21/100 g or McKinnon's Smoked Atlantic Salmon FROZEN 300 g

    Fresh Icelandic Cod or Sole Fillets, 2.21/100 g or McKinnon's Smoked Atlantic Salmon FROZEN 300 g

    $9.99 /lb or ea.

    SAVE $1.00
    FRESH SKINLESS ONTARIO TROUT FILLETS

    FRESH SKINLESS ONTARIO TROUT FILLETS

    $3.99 ea.

    140 g

    DOM ORGANICS SMOKED ATLANTIC SALMON

    DOM ORGANICS SMOKED ATLANTIC SALMON

    $7.99 ea.

    FROZEN, 100 g

    FRESH ICELANDIC STEELHEAD SALMON FILLETS

    FRESH ICELANDIC STEELHEAD SALMON FILLETS

    $11.99 /lb

    2.65/100 g

    CENTRAL-EPICURE SMOKED FISH FILLETS

    CENTRAL-EPICURE SMOKED FISH FILLETS

    $5.99 ea.

    150 - 250 g SELECTED VARIETIES

    DOM RESERVE CEDAR- PLANKED SALMON

    DOM RESERVE CEDAR- PLANKED SALMON

    $7.99 ea.

    SMOKY APPLEWOOD, GARLIC/HERB 227 g


  • 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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