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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 yolks 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

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

Imprimer ma sélection

Ingredients

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  • court bouillon

  • 1
    carrot minced
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    $1.69 ea.

    2 lb PRODUCT OF ONTARIO, CANADA NO.1 GRADE


  • 1
    celery stalk minced
  • 1
    onion minced
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  • 20 cups
    (5 L)
    water
  • 5 oz
    (150 g)
    coarse salt
  • 1/4 cups
    (60 mL)
    white wine vinegar
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    ALLEN'S CLEANING VINEGAR

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    $2.49 ea.

    2.5 L SELECTED VARIETIES


    BRAGG APPLE CIDER VINEGAR

    BRAGG APPLE CIDER VINEGAR

    $7.99 ea.

    946 ml SELECTED VARIETIES


  • 12
    parsley stems
  • 3
    lemon
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    LEMONS

    $3.99 ea.

    2 lb PRODUCT OF MEXICO OR SPAIN


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

  • lobster :

  • 2 1 lb (450 g) live lobsters

  • emulsified sauce :
  • 2
    egg yolks
  • 1 tsp.
    (5 mL)
    Dijon mustard
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    3 BONUS Reward Miles when you buy 2
    MAILLE MUSTARD

    MAILLE MUSTARD

    $2.99 ea.

    200 ml SELECTED VARIETIES

    3 AIR MILES® Bonus Miles when buying 2


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

  • muskmelon sauce:
  • 1
    muskmelon (cantaloupe)
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    CAULIFLOWER

    CAULIFLOWER

    2 for $5.00

    PRODUCT OF U.S.A., No. 1 GRADE COLOSSAL CANTALOUPES PRODUCT OF GUATEMALA, No. 1 GRADE OR PRODUCT OF HONDURAS, No. 1 GRADE


  • 1/4 cup
    (60 mL)
    white balsamic vinegar
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    2.5 L SELECTED VARIETIES


    BRAGG APPLE CIDER VINEGAR

    BRAGG APPLE CIDER VINEGAR

    $7.99 ea.

    946 ml SELECTED VARIETIES


  • 7 Tbsp.
    (100 mL)
    olive oil

  • Salad
  • 0.500
    head iceberg lettuce, shredded
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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