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Lobster Iceberg lettuce Salad with Muskmelon Sauce https://www.metro.ca/userfiles/image/recipes/salade-iceberg-homard-melon-6461.jpg PT25M PT55M PT1H20M
Court bouillon: Simmer all ingredients together for 45 minutes. Strain bouillon through a chinois (conical sieve) to obtain a clear broth. Poach lobsters in the court bouillon for 6 minutes, drain and cool. Shell the lobsters, cut the tails in two lengthways and leave claw meat whole. Emulsified sauce: Whisk egg yolks, mustard, lime juice and grape seed oil together. Season and stir in basil. Set aside. Muskmelon sauce: Juice the cantaloupe in a juicer. In a small saucepan over medium-low heat, reduce the juice by half. Add balsamic vinegar and gradually whisk in olive oil. Set aside. Spoon some emulsified sauce over the claws and broil.
4
2 1 lb (450 g) live lobsters 2 egg yolks 1 tsp. (5 mL) Dijon mustard 1 lime 7 Tbsp. (100 mL) grape seed oil 8 basil leaves 1 muskmelon (cantaloupe) 1/4 cup (60 mL) white balsamic vinegar 7 Tbsp. (100 mL) olive oil Salad 0.500 head iceberg lettuce, shredded
Lobster Iceberg lettuce Salad with Muskmelon Sauce

Lobster Iceberg lettuce Salad with Muskmelon Sauce

Rate this recipe
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4
servings
0:25
Preparation
0:55
COOKING
1:20
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • court bouillon


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    SAVE UP TO $4.87 ON 3
    CAMPBELL'S CHUNKY SOUP OR BROTH

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    480 - 540 ml SELECTED VARIETIES

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    SELECTED SIZES SELECTED VARIETIES OR 2.99 EA.

  • 1
    carrot minced
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    907 g PRODUCT OF ONTARIO

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    ORGANIC RAINBOW MINI CARROTS

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    340 g PRODUCT OF U.S.A.

  • 1
    celery stalk minced
  • 1
    onion minced
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    3 lb PRODUCT OF PERU, No. 1 GRADE

  • 20 cups
    (5 L)
    water
  • 5 oz
    (150 g)
    coarse salt
  • 1/4 cups
    (60 mL)
    white wine vinegar
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    IRRESISTIBLES BALSAMIC VINEGAR

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    250 ml SELECTED VARIETIES

  • 12
    parsley stems
  • 3
    lemons
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    2 lb PRODUCT OF ARGENTINA

  • 4
    bay
  • 1 Tbsp.
    (15 mL)
    black peppercorns

  • 2 1 lb (450 g) live lobsters
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    FROZEN, 200 g

  • 2
    egg yolks
  • 1 tsp.
    (5 mL)
    Dijon mustard
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    SELECTED SIZES SELECTED VARIETIES

  • 1
    lime
  • 7 Tbsp.
    (100 mL)
    grape seed oil
  • 8
    basil leaves
  • 1
    muskmelon (cantaloupe)
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    JUMBO CANTALOUPES

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  • 1/4 cup
    (60 mL)
    white balsamic vinegar
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  • 7 Tbsp.
    (100 mL)
    olive oil
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    1 L SELECTED VARIETIES


  • Salad
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    SELECTED VARIETIES

    GARDEN MEDLEY SALAD 340 g HEARTY GREENS SALAD 340 g

    GARDEN MEDLEY SALAD 340 g HEARTY GREENS SALAD 340 g

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    PRODUCT OF U.S.A.

    FRESH 2 GO AUTHENTIC GREEK SALAD

    FRESH 2 GO AUTHENTIC GREEK SALAD

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    DELI SERVED 9.03/lb

    FRESH 2 GO KALE & QUINOA SALAD

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    DELI SERVED 9.03/lb

  • 0.500
    head iceberg lettuce, shredded
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    $2.99 ea.

    SELECTED VARIETIES

    ORGANIC MICROGREENS 75 - 100 g ORGANIC LIVING LETTUCE 1 un

    ORGANIC MICROGREENS 75 - 100 g ORGANIC LIVING LETTUCE 1 un

    $3.99 ea.

    PRODUCT OF ONTARIO

    ROMAINE HEARTS

    ROMAINE HEARTS

    $3.99 ea.

    3 PK PRODUCT OF U.S.A.

Imprimer ma sélection

Preparation

Court bouillon:

Simmer all ingredients together for 45 minutes. Strain bouillon through a chinois (conical sieve) to obtain a clear broth.

Poach lobsters in the court bouillon for 6 minutes, drain and cool.

Shell the lobsters, cut the tails in two lengthways and leave claw meat whole.

Emulsified sauce:

Whisk egg yolks, mustard, lime juice and grape seed oil together. Season and stir in basil. Set aside.

Muskmelon sauce:

Juice the cantaloupe in a juicer. In a small saucepan over medium-low heat, reduce the juice by half. Add balsamic vinegar and gradually whisk in olive oil. Set aside.

Spoon some emulsified sauce over the claws and broil.

Source : Metro

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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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