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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.
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lobster : 2 1 lb (450 g) live lobsters emulsified sauce : 2 egg yolk 1 tsp. (5 mL) Dijon mustard 1 lime 7 Tbsp. (100 mL) grape seed oil 8 basil leaves muskmelon sauce: 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

Ingredients

Imprimer ma sélection
  • court bouillon

  • 1
    carrots minced
  • 1
    celery stalk minced
  • 1
    onion minced
  • 20 cups
    (5 L)
    water
  • 5 oz
    (150 g)
    coarse salt
  • 1/4 cups
    (60 mL)
    white wine vinegar
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    SELECTION WHITE VINEGAR

    SELECTION WHITE VINEGAR

    $1.99 ea.

    4 l SELECTED VARIETIES


    BRAGG VINEGAR

    BRAGG VINEGAR

    $6.99 ea.

    946 ml or GT'S KOMBUCHA 1.4 L


  • 12
    parsley stems
  • 3
    lemons
  • 4
    bay
  • 1 Tbsp.
    (15 mL)
    black peppercorns

  • lobster :

  • 2 1 lb (450 g) live lobsters
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    ROCK HARBOUR CANADIAN LOBSTER CLAWS & ARMS

    ROCK HARBOUR CANADIAN LOBSTER CLAWS & ARMS

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    FROZEN, 454 g



  • emulsified sauce :
  • 2
    egg yolk
  • 1 tsp.
    (5 mL)
    Dijon mustard
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    Flyer Deal  (1)
    MAILLE MUSTARD

    MAILLE MUSTARD

    $2.99 ea.

    235 ml SELECTED VARIETIES


  • 1
    lime
  • 7 Tbsp.
    (100 mL)
    grape seed oil
  • 8
    basil leaves
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    HERBS

    HERBS

    3 for $10.00

    4" POT ASSORTED VARIETIES 3.99 EA.



  • muskmelon sauce:
  • 1
    muskmelon (cantaloupe)
  • 1/4 cup
    (60 mL)
    white balsamic vinegar
    You might like:

    Flyer Deals  (2)
    SELECTION WHITE VINEGAR

    SELECTION WHITE VINEGAR

    $1.99 ea.

    4 l SELECTED VARIETIES


    BRAGG VINEGAR

    BRAGG VINEGAR

    $6.99 ea.

    946 ml or GT'S KOMBUCHA 1.4 L


  • 7 Tbsp.
    (100 mL)
    olive oil

  • Salad
  • 0.500
    head iceberg lettuce, shredded
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    RADICCHIO

    RADICCHIO

    $2.99 /lb

    PRODUCT OF CANADA OR U.S.A. 6.59/kg


    ORGANIC ROMAINE LETTUCE HEARTS

    ORGANIC ROMAINE LETTUCE HEARTS

    $4.99 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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