Skip to content
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

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

Ok
Grilled Lobster https://www.metro.ca/userfiles/image/recipes/Homard-grille-2138.jpg PT30M PT15M PT45M
Cut the lobsters in two, lengthwise. Remove the sand sac located near the head, and the intestine along the tail. Retrieve the liver (green) and the coral (black) and place into a bowl. Add the breadcrumbs, parsley, wine and butter. Mix well. Stuff the lobsters by filling the areas left empty by the removal of the liver and the coral with the mixture. Mix the oil and lemon juice. Brush the lobsters with this mixture and grill them stuffed side down on high heat for one to two minutes. Turn the lobsters over and cook shell side down for 7 to 8 minutes on medium heat. Brush occasionally with the oil and sprinkle with fresh pepper.
6
6 x 1 lb (6 x 450 g) lobsters boiled for 2 minutes 1/3 cup (80 mL) breadcrumbs 6 sprigs of parsley, finely chopped 2 Tbsp. (30 mL) white wine 4 Tbsp. (60 mL) beurre manié (2 tablespoon butter and 2 tablespoon flour blended into a paste) 3/4 cup (190 mL) olive oil 4 Tbsp. (60 mL) lemon juice Freshly ground pepper to taste
Grilled Lobster

Grilled Lobster

Rate this recipe
3 Votes
  • Lactose-free
6
servings
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 6 x 1 lb
    (6 x 450 g)
    lobsters boiled for 2 minutes
  • 1/3 cup
    (80 mL)
    breadcrumbs
  • 6
    sprigs of parsley, finely chopped
  • 2 Tbsp.
    (30 mL)
    white wine
  • 4 Tbsp.
    (60 mL)
    beurre manié (2 tablespoon butter and 2 tablespoon flour blended into a paste)
  • 3/4 cup
    (190 mL)
    olive oil
  • 4 Tbsp.
    (60 mL)
    lemon juice

  • Freshly ground pepper to taste
Imprimer ma sélection

Preparation

Cut the lobsters in two, lengthwise.

Remove the sand sac located near the head, and the intestine along the tail.

Retrieve the liver (green) and the coral (black) and place into a bowl. Add the breadcrumbs, parsley, wine and butter. Mix well.

Stuff the lobsters by filling the areas left empty by the removal of the liver and the coral with the mixture.

Mix the oil and lemon juice.

Brush the lobsters with this mixture and grill them stuffed side down on high heat for one to two minutes.

Turn the lobsters over and cook shell side down for 7 to 8 minutes on medium heat.

Brush occasionally with the oil and sprinkle with fresh pepper.

Source : Metro

Wine and meal pairing

Delicate and light

Delicate and light

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

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.