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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 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
Imprimer ma sélection

Ingredients

  • court bouillon


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  • 1
    carrot minced
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  • 1
    celery stalk minced
  • 1
    onion minced
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    3 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE

  • 20 cups
    (5 L)
    water
  • 5 oz
    (150 g)
    coarse salt
  • 1/4 cups
    (60 mL)
    white wine vinegar
  • 12
    parsley stems
  • 3
    lemons
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  • 4
    bay
  • 1 Tbsp.
    (15 mL)
    black peppercorns

  • 2 1 lb (450 g) live lobsters
  • 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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  • 1/4 cup
    (60 mL)
    white balsamic vinegar
  • 7 Tbsp.
    (100 mL)
    olive oil
  • 0.500
    head iceberg lettuce, shredded
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    DOLE CLASSIC ICEBERG SALAD

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    40 g COLE SLAW 397 g PRODUCT OF U.S.A. SWEET NANTES CARROTS 454 g PRODUCT OF MEXICO, No. 1 GRADE

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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