Skip to content
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
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.
4
court bouillon: 1 carrot 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 2 x 1 lb (2 x 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 Salad with Muskmelon Sauce

Lobster Salad with Muskmelon Sauce

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

Imprimer ma sélection
Imprimer ma sélection

Ingredients


  • court bouillon:
  • 1
    carrot
  • 1
    celery stalk
  • 1
    onion
  • 20 cups
    (5 L)
    water
    You might like:

    Flyer Deals  (2)
    SAVE UP TO $2.00
    PERRIER OR DASANI WATER

    PERRIER OR DASANI WATER

    $4.99 ea.

    10 X 250 ml, 12 X 355 ml, SELECTED VARIETIES

    SAVE 50¢
    SELECTION NATURAL SPRING WATER

    SELECTION NATURAL SPRING WATER

    $2.49 ea.

    24 X 500 ml

  • 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
  • 2 x 1 lb
    (2 x 450 g)
    live lobsters
  • 2
    egg yolks
  • 1 tsp.
    (5 mL)
    Dijon mustard
  • 1
    lime
    You might like:

    Flyer Deal  (1)
    LIMES

    LIMES

    4 for $2.00

    PRODUCT OF MEXICO

  • 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
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    $4.99 ea.

    500 ml SELECTED VARIETIES

  • 0.500
    head iceberg lettuce, shredded
    You might like:

    Flyer Deals  (3)
    ORGANIC ROMAINE HEARTS

    ORGANIC ROMAINE HEARTS

    $4.99 ea.

    3 PK PRODUCT OF U.S.A.

    DOLE SALADS

    DOLE SALADS

    2 for $5.00

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

    ROMAINE HEARTS 3 PK or WHITE SWEET CORN 4 PK

    ROMAINE HEARTS 3 PK or WHITE SWEET CORN 4 PK

    $3.99 ea.

    PRODUCT OF U.S.A., 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.

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

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, 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.

Error

Sorry, an error has occurred. Please refresh the page.