Skip to content
Important

The product you've selected is unavailable at your chosen store it could not be added to your Cart.

Important

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

Ok
Fast checkout

??fast.checkout.fast.cart.remodal.description_en??

It will be used to make checkout faster in the future! You can modify it at any time.

Fast Checkout has been activated.

Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.

Organic and well being market

Delivery address:
Payment:

Online Grocery

Delivery address:
Time Slot:
Time Slot:
Not selected
Payment:

You can modify these options at any time in the “Fast Checkout” section of your account.

You can modify these options at any time in the "Quick order" section of your account.
Lobster and Melon Salad with Chive Balsamic Mayonnaise https://www.metro.ca/userfiles/image/recipes/salade-homard-melons-mayonnaise-balsamique-ciboulette-6811.jpg PT20M PT00M PT20M
Defrost the lobster claws. Remove the lobster meat from the hells, pat dry with a paper towel and refrigerate. In a bowl, mix all of the mayonnaise ingredients and refrigerate. Using a melon ball cutter, scoop balls from the melons and place them in a large bowl. Add the tomatoes and the lobster, and refrigerate until ready to serve. Add the mayonnaise at the last minute so that the fruits don't release their water.
6
3 4 5 1
1 lb (454 g) lobster claws, frozen 0.500 netted melon (cantaloupe), seeds removed 0.500 honeydew melons, seeds removed 2 cups (500 mL) cherry tomatoes, halved balsamic mayonnaise 1 cup (250 mL) olive oil mayonnaise 1 shallot, minced 3 Tbsp. (45 mL) white balsamic vinegar 3 Tbsp. (45 mL) chives, minced Salt and pepper to taste
Lobster and Melon Salad with Chive Balsamic Mayonnaise

Lobster and Melon Salad with Chive Balsamic Mayonnaise

Rate this recipe
4 Votes
  • Gluten-free
6
servings
0:20
Preparation
0:00
COOKING
0:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 lb
    (454 g)
    lobster claws, frozen
  • 0.500
    netted melon (cantaloupe), seeds removed
  • 0.500
    honeydew melons, seeds removed
  • 2 cups
    (500 mL)
    cherry tomatoes, halved

  • balsamic mayonnaise
  • 1 cup
    (250 mL)
    olive oil mayonnaise
    You might like:

    Flyer Deals  (2)
    HELLMANN'S MAYONNAISE

    HELLMANN'S MAYONNAISE

    $4.99 ea.

    SELECTED SIZES SELECTED VARIETIES


    CHOSEN FOODS MAYONNAISE

    CHOSEN FOODS MAYONNAISE

    $8.99 ea.

    355 ml SELECTED VARIETIES


  • 1
    shallot, minced
  • 3 Tbsp.
    (45 mL)
    white balsamic vinegar
  • 3 Tbsp.
    (45 mL)
    chives, minced
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES FRESH HERBS

    IRRESISTIBLES FRESH HERBS

    2 for $5.00

    21 g SELECTED VARIETIES



  • Salt and pepper to taste
Imprimer ma sélection

Preparation

Defrost the lobster claws.

Remove the lobster meat from the hells, pat dry with a paper towel and refrigerate.

In a bowl, mix all of the mayonnaise ingredients and refrigerate.

Using a melon ball cutter, scoop balls from the melons and place them in a large bowl.

Add the tomatoes and the lobster, and refrigerate until ready to serve. Add the mayonnaise at the last minute so that the fruits don't release their water.

Source : Metro

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, 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.

Error

Sorry, an error has occurred. Please refresh the page.