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Lobster Flavoured Rice Medallions with Citrus Salsa https://www.metro.ca/userfiles/image/recipes/medaillon-riz-homard-salsa-agrumes-4377.jpg PT25M PT30M PT55M
Preparation of the rice: Rinse the rice and discard the rinsing water as many times as needed until the last water batch is perfectly clear. Add the water and salt to the rice and bring to a boil, reduce the heat to a minimum and cover. Cook for 15 minutes. Close the heat source and let it stand for 10 more minutes. Dissolve the sugar in the vinegar and pour on the rice while gently blending to cool off, and then, set aside. Preparation of the salsa: Dice the meat of the citrus fruits in small pieces and mix with the other ingredients. Add the meat retrieved from the lobster claws to the salsa. Assembly: From 4 rice disks of 5/8 cup (150 mL). Place 2 Tbsp. (30 mL) of salsa on top Cut the tail in segments and position them on the salsa. Add a lobster claw in the plate and sprinkle with chopped coriander.
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2 shelled lobster (meat) 2 cups (500 mL) sushi rice without seasoning 2 Tbsp. (30 mL) icing sugar 2 1/4 cups (565 mL) water 1/3 cup (80 mL) white rice vinegar 2 tsp. (10 mL) Salt 1 orange, in supreme segments 1 grapefruit, in supreme segments 0.500 red sweet bell pepper, chopped 2 Tbsp. (30 mL) coriander 1 Tbsp. (15 mL) olive oil Salt and pepper to taste
Lobster Flavoured Rice Medallions with Citrus Salsa

Lobster Flavoured Rice Medallions with Citrus Salsa

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  • Gluten-free
  • Lactose-free
2
servings
0:25
Preparation
0:30
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    shelled lobster (meat)
  • 2 cups
    (500 mL)
    sushi rice without seasoning
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    UNCLE BEN'S BISTRO EXPRESS OR SEEDS OF CHANGE INSTANT RICE

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    SELECTED SIZES, SELECTED VARIETIES, OR 3.49 EA.


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  • 2 Tbsp.
    (30 mL)
    icing sugar
  • 2 1/4 cups
    (565 mL)
    water
  • 1/3 cup
    (80 mL)
    white rice vinegar
  • 2 tsp.
    (10 mL)
    Salt
  • 1
    orange, in supreme segments
  • 1
    grapefruit, in supreme segments
  • 0.500
    red sweet bell pepper, chopped
  • 2 Tbsp.
    (30 mL)
    coriander
  • 1 Tbsp.
    (15 mL)
    olive oil
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    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $4.99 ea.

    500 ml SELECTED VARIETIES



  • Salt and pepper to taste
Imprimer ma sélection

Preparation

Preparation of the rice:

Rinse the rice and discard the rinsing water as many times as needed until the last water batch is perfectly clear.

Add the water and salt to the rice and bring to a boil, reduce the heat to a minimum and cover.

Cook for 15 minutes.

Close the heat source and let it stand for 10 more minutes.

Dissolve the sugar in the vinegar and pour on the rice while gently blending to cool off, and then, set aside. Preparation of the salsa:

Dice the meat of the citrus fruits in small pieces and mix with the other ingredients.

Add the meat retrieved from the lobster claws to the salsa. Assembly:

From 4 rice disks of 5/8 cup (150 mL).

Place 2 Tbsp. (30 mL) of salsa on top

Cut the tail in segments and position them on the salsa.

Add a lobster claw in the plate and sprinkle with chopped coriander.

Source : Metro

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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.

Lactose-free recipes

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