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Lobster Salad with Muskmelon Sauce https://www.metro.ca/userfiles/image/recipes/salade-homard-melon-6459.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.Put the skate fillet in a dish, season it and add 1 3/4 cups (400 mL) piping hot court bouillon. Cover with plastic wrap and let 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.
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court bouillon: 1 carrots 1 celery stalk 1 onion 20 cups (5 L) water 5 oz (150 g) coarse salt 2 3/4 cups (300 mL) white wine vinegar 12 parsley stems 3 lemons 4 bay leaves 1 Tbsp. (15 mL) black peppercorns lobster : 2 x 1 lb (2 x 450 g) live lobsters emulsified sauce : 2 egg yolk 1 tsp. (5 mL) Dijon mustard 1 lime 7 Tbsp. (100 mL) grape seed oil 8 basil leaves muskmelon sauce: 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 Salad with Muskmelon Sauce

Lobster Salad with Muskmelon Sauce

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  • Gluten-free
  • Lactose-free
4
servings
0:25
Preparation
0:55
COOKING
1:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • court bouillon:
  • 1
    carrots
  • 1
    celery stalk
  • 1
    onion
  • 20 cups
    (5 L)
    water
  • 5 oz
    (150 g)
    coarse salt
  • 2 3/4 cups
    (300 mL)
    white wine vinegar
  • 12
    parsley stems
  • 3
    lemons
  • 4
    bay leaves
  • 1 Tbsp.
    (15 mL)
    black peppercorns

  • lobster :
  • 2 x 1 lb
    (2 x 450 g)
    live lobsters

  • emulsified sauce :
  • 2
    egg yolk
  • 1 tsp.
    (5 mL)
    Dijon mustard
  • 1
    lime
  • 7 Tbsp.
    (100 mL)
    grape seed oil
  • 8
    basil leaves

  • muskmelon sauce:
  • 1
    muskmelon (cantaloupe)
  • 1/4 cup
    (60 mL)
    white balsamic vinegar
  • 7 Tbsp.
    (100 mL)
    olive oil

  • Salad
  • 0.500
    head iceberg lettuce, shredded
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.

Put the skate fillet in a dish, season it and add 1 3/4 cups (400 mL) piping hot court bouillon. Cover with plastic wrap and let 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 : Émission Les Chefs

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Gluten-free recipes

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Lactose-free recipes

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