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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 $3.58 ON 2
    CAMPBELL'S CHUNKY SOUP 540 ml or BROTH 480 - 900 ml

    CAMPBELL'S CHUNKY SOUP 540 ml or BROTH 480 - 900 ml

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    SELECTED VARIETIES

  • 1
    carrot minced
  • 1
    celery stalk minced
  • 1
    onion minced
  • 20 cups
    (5 L)
    water
  • 5 oz
    (150 g)
    coarse salt
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    SELECTED SIZES SELECTED VARIETIES

  • 1/4 cups
    (60 mL)
    white wine vinegar
  • 12
    parsley stems
  • 3
    lemons
  • 4
    bay
  • 1 Tbsp.
    (15 mL)
    black peppercorns

  • 2 1 lb (450 g) live lobsters
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    FROZEN, 4 - 5 oz.

    CANADIAN LOBSTER TAIL STUFFED WITH WILD ARGENTINEAN SHRIMP

    CANADIAN LOBSTER TAIL STUFFED WITH WILD ARGENTINEAN SHRIMP

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    FROZEN, 150 g

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

  • 1
    lime
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    ORGANIC LIMES

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    $3.99 ea.

    454 g PRODUCT OF MEXICO

  • 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
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    BERTOLLI OLIVE OIL

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    500 ml SELECTED VARIETIES

    5 AIR MILES® Bonus Miles


  • Salad
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    Asparagus PRODUCT OF PERU OR MEXICO No. 1 GRADE, 2.99/lb, 6.59/ kg 5 PK, PRODUCT OF MEXICO, 2.99 EA. Avocados Eat Smart Salad 255 - 340 g, PRODUCT OF U.S.A. 2.99 EA., SELECTED VARIETIES

    Asparagus PRODUCT OF PERU OR MEXICO No. 1 GRADE, 2.99/lb, 6.59/ kg 5 PK, PRODUCT OF MEXICO, 2.99 EA. Avocados Eat Smart Salad 255 - 340 g, PRODUCT OF U.S.A. 2.99 EA., SELECTED VARIETIES

    $2.99 ea. or /lb

  • 0.500
    head iceberg lettuce, shredded
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    RADICCHIO OR TREVISO RADICCHIO

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    PRODUCT OF U.S.A. 8.80/kg

    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

Legal Notice

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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