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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

  • 1
    carrot minced
  • 1
    celery stalk minced
  • 1
    onion minced
  • 20 cups
    (5 L)
    water
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    SELECTION NATURAL SPRING WATER

    $2.99 ea.

    24 X 500 ml

  • 5 oz
    (150 g)
    coarse salt
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    BALEINE SEA SALT

    BALEINE SEA SALT

    $3.49 ea.

    750 g SELECTED VARIETIES

  • 1/4 cups
    (60 mL)
    white wine vinegar
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    BERTOLLI BALSAMIC VINEGAR

    BERTOLLI BALSAMIC VINEGAR

    $3.99 ea.

    500 ml SELECTED VARIETIES

  • 12
    parsley stems
  • 3
    lemons
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    LEMONS

    LEMONS

    $3.99 ea.

    2 lb PRODUCT OF ARGENTINA

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

  • 2 1 lb (450 g) live lobsters
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    ROCK LOBSTER TAIL

    ROCK LOBSTER TAIL

    $2.99 ea.

    FROZEN, 2 - 3 oz.

  • 2
    egg yolks
  • 1 tsp.
    (5 mL)
    Dijon mustard
  • 1
    lime
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    LIMES

    LIMES

    $2.99 ea.

    1 lb PRODUCT OF MEXICO

  • 7 Tbsp.
    (100 mL)
    grape seed oil
  • 8
    basil leaves
  • 1
    muskmelon (cantaloupe)
  • 1/4 cup
    (60 mL)
    white balsamic vinegar
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    BERTOLLI BALSAMIC VINEGAR

    BERTOLLI BALSAMIC VINEGAR

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    500 ml SELECTED VARIETIES

  • 7 Tbsp.
    (100 mL)
    olive oil
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    IRRESISTIBLES OLIVE OIL OR FLAVOURED OILS

    IRRESISTIBLES OLIVE OIL OR FLAVOURED OILS

    $4.99 ea.

    350 - 500 ml SELECTED VARIETIES


  • Salad
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    ATTITUDE SALADS

    ATTITUDE SALADS

    $3.49 ea.

    128 - 142 g PRODUCT OF CANADA SELECTED VARIETIES

  • 0.500
    head iceberg lettuce, shredded
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    ATTITUDE SALADS

    ATTITUDE SALADS

    $3.49 ea.

    128 - 142 g PRODUCT OF CANADA SELECTED VARIETIES

    ROMAINE LETTUCE

    ROMAINE LETTUCE

    2 for $3.00

    PRODUCT OF CANADA

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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