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Grilled Lobster
2013-08-06
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
Metro
2
4
3
1
6 x 1 lb (6 x 450 g) lobster 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
-
![]()
Lactose-free
6
servings
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME
Ingredients
-
6 x 1 lb
(6 x 450 g)lobster boiled for 2 minutesYou might like:
![]()
Flyer Deal
(1)
FRESH CANADIAN SALMON OR SKINLESS ICELANDIC COD PORTIONS
$3.99 ea.
113 g ROCK LOBSTER TAILS FROZEN, 2 - 3 OZ
-
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 oilYou might like:
![]()
Flyer Deals
(2)
IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR MODENA AGED BALSAMIC VINEGAR
$3.99 ea.
500 ml SELECTED VARIETIES
BASSO OLIVE OIL
$8.99 ea.
1 L
-
4 Tbsp.
(60 mL)lemon juice
-
Freshly ground pepper to taste
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
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.
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