370 ml SELECTED VARIETIES
PRODUCT OF U.S.A. 3.73/kg
2 for $5.00
650 g or 6 - 8 X 60 g SELECTED VARIETIES OR 2.99 EA.
650 - 750 g SELECTED VARIETIES
3 for $10.00
2 X 150 g, 4 X 100 g or YOP DRINKABLE YOGURT 1 L SELECTED VARIETIES
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PRODUCT OF MEXICO
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.
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.
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.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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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