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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 topCut 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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    BENTO NOODLE OR RICE BOWLS

    BENTO NOODLE OR RICE BOWLS

    $6.99 ea.

    340 - 400 g SELECTED VARIETIES


    MOLISANA OR AURORA ARBORIO RICE

    MOLISANA OR AURORA ARBORIO RICE

    $2.99 ea.

    750 g - 1 kg SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    icing sugar
  • 2 1/4 cups
    (565 mL)
    water
  • 1/3 cup
    (80 mL)
    white rice vinegar
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    UNICO BALSAMIC VINEGAR

    UNICO BALSAMIC VINEGAR

    $2.99 ea.

    500 ml SELECTED VARIETIES


  • 2 tsp.
    (10 mL)
    Salt
  • 1
    orange, in supreme segments
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    BLOOD ORANGES

    BLOOD ORANGES

    $3.99 ea.

    2 lb PRODUCT OF U.S.A. MEYER LEMONS 454 g PRODUCT OF U.S.A.


    TANGERINES | CARA CARA ORANGES

    TANGERINES | CARA CARA ORANGES

    $4.99 ea.

    3 lb PRODUCT OF U.S.A. | 3 lb PRODUCT OF U.S.A.


    LARGE SEEDLESS NAVEL ORANGES

    LARGE SEEDLESS NAVEL ORANGES

    $1.69 /lb

    PRODUCT OF U.S.A. LARGE RED GRAPEFRUITS PRODUCT OF U.S.A. 3.73/kg


    ORGANIC NAVEL ORANGES

    ORGANIC NAVEL ORANGES

    $5.99 ea.

    2 lb PRODUCT OF U.S.A.


  • 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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    GALLO OLIVE OIL

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    1 L 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

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Lactose-free recipes

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