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Lobster Salad with Mango, Endives and Watercress, Orange Sauce https://www.metro.ca/userfiles/image/recipes/Homard-en-salade-mangue-endives-cresson-sauce-orange-4435.jpg PT25M PT07M PT32M
In a large pot, bring salted water to a boil. Put lobster in and bring to a boil. Cook until shells turn red. Once water comes to a boil again, count 5 minutes for one pound ( 454 g) and one minute for each additional 1/2 pound ( 227 g). Remove lobster with a skimmer or tongs and drain. Cut lobster in two lengthways and set aside. Orange sauce Mix all ingredients for the sauce and set aside. Separate endive leaves. Wash the watercress or spinach and cut off the stems. Trim the mango and cut in julienne. Chop shallots. Cut the cooked lobster in large pieces. In a bowl, mix the mango and shallots with the lobster. Add half the sauce and mix. Season to taste and set aside. To adorn the salad, arrange the endive leaves around the plate. Place the watercress on the endives and the lobster salad at the centre. Pour a little sauce on the ends of the endives and serve.
4
2 lobsters salted water 1 Tbsp. (15 mL) of salt per 4 cups (1 L) of water 1/2 cup (125 mL) mayonnaise 1/4 cup (60 mL) orange juice 5 tsp. (25 mL) lemon juice 2 tsp. (10 mL) mint, chopped 0.500 orange zest 1/3 cup (80 mL) plain yogurt 3 endives 2 watercress or spinach 1 mango 2 french shallots
Lobster Salad with Mango, Endives and Watercress,  Orange Sauce

Lobster Salad with Mango, Endives and Watercress, Orange Sauce

Rate this recipe
2 Votes
  • Gluten-free
4
servings
0:25
Preparation
0:07
COOKING
0:32
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2
    lobsters

  • salted water 1 Tbsp. (15 mL) of salt per 4 cups (1 L) of water
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  • 1/2 cup
    (125 mL)
    mayonnaise
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    SELECTION OR IRRESISTIBLES MAYONNAISE

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    SELECTED SIZES SELECTED VARIETIES

  • 1/4 cup
    (60 mL)
    orange juice
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    2.5L SELECTED VARIETIES

  • 5 tsp.
    (25 mL)
    lemon juice
  • 2 tsp.
    (10 mL)
    mint, chopped
  • 0.500
    orange zest
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  • 1/3 cup
    (80 mL)
    plain yogurt
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    ASTRO OR ACTIVIA YOGURT 12 X 100 g, 4 X 100 g, 2 X 150 g or 650 g OR GENERAL MILLS, KELLOGG'S OR QUAKER CEREAL 285 - 625 g

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    SELECTED VARIETIES

    LIBERTÉ OR SOURCE YOGURT 500 - 650 g or MINIGO OR TUBES 6 - 8 X 60 g

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  • 3
    endives
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    255 - 340 g PRODUCT OF U.S.A. SELECTED VARIETIES

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  • 2
    watercress or spinach
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    255 - 340 g PRODUCT OF U.S.A. SELECTED VARIETIES

    ROMAINE HEARTS 3 PK or WHITE SWEET CORN 4 PK

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    PRODUCT OF U.S.A., No. 1 GRADE

  • 1
    mango
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  • 2
    french shallots
Imprimer ma sélection

Preparation

In a large pot, bring salted water to a boil.

Put lobster in and bring to a boil.

Cook until shells turn red. Once water comes to a boil again, count 5 minutes for one pound ( 454 g) and one minute for each additional 1/2 pound ( 227 g).

Remove lobster with a skimmer or tongs and drain.

Cut lobster in two lengthways and set aside.

Orange sauce

Mix all ingredients for the sauce and set aside.

Separate endive leaves. Wash the watercress or spinach and cut off the stems.

Trim the mango and cut in julienne.

Chop shallots.

Cut the cooked lobster in large pieces.

In a bowl, mix the mango and shallots with the lobster.

Add half the sauce and mix.

Season to taste and set aside.

To adorn the salad, arrange the endive leaves around the plate. Place the watercress on the endives and the lobster salad at the centre. Pour a little sauce on the ends of the endives and serve.

Source : Metro

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Gluten-free recipes

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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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