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.
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.
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