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Lobster Tail and Fennel Sandwich https://www.metro.ca/userfiles/image/recipes/sandwich-queue-homard-fenouil-10555.jpg PT15M PT09M PT24M
Live lobsters: Bring water to boil in large pot. Place lobsters in boiling water and cook for 9 minutes. Strain and allow to cool under cold water. Remove lobster tails without breaking the meat into pieces. Cut each tail in half lengthwise and then again crosswise. Give a total of 8 pièces. In a small bowl, combine the mayonnaise and fresh tarragon. Set aside. For the salad, combine the fennel, arugula, lemon zest, lemon juice and olive oil. Add salt and pepper to taste. Spread 1 Tbsp. of mayonnaise on each half of the English muffin. Add one quarter of the salad and two pieces of lobster, ensuring the entire piece of bread is covered. Top with the other half of the English muffin. For a more decadent sandwich, use an entire lobster tail (4 pieces) per sandwich.
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2x 1 1/4 lb lobsters, live or cooked 4 English muffins, halved and lightly toasted 1 cup (250 mL) fresh fennel, diced 1 cup (250 mL) arugula 1/4 cup (60 mL) mayonnaise 2 Tbsp. (30 mL) olive oil 2 tsp. (10 mL) fresh tarragon, chopped zest of 1/2 lemon, finely grated 1 tsp. (5 mL) lemon juice salt and pepper to taste
Lobster Tail and Fennel Sandwich

Lobster Tail and Fennel Sandwich

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4
servings
0:15
Preparation
0:09
COOKING
0:24
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2x 1 1/4 lb
    lobsters, live or cooked
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    FRESH ATLANTIC SALMON PORTIONS SKIN ON, 113 g OR ROCK LOBSTER TAIL 2 - 3 oz., FROZEN

    FRESH ATLANTIC SALMON PORTIONS SKIN ON, 113 g OR ROCK LOBSTER TAIL 2 - 3 oz., FROZEN

    $2.99 ea.

  • 4
    English muffins, halved and lightly toasted
  • 1 cup
    (250 mL)
    fresh fennel, diced
  • 1 cup
    (250 mL)
    arugula
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    CRANBERRIES 340 g, OR BRUSSELS SPROUTS OR RADICCHIO

    CRANBERRIES 340 g, OR BRUSSELS SPROUTS OR RADICCHIO

    $1.88 /lb or ea.

    PRODUCT OF U.S.A., 1.88 EA. PRODUCT OF CANADA, CANADA NO. 1 GRADE OR PRODUCT OF BELGIUM, NO. 1 GRADE, 1.88/LB, 4.14/KG

  • 1/4 cup
    (60 mL)
    mayonnaise
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    FRENCH'S SEASONING

    FRENCH'S SEASONING

    $4.99 ea.

    SELECTED SIZES SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    olive oil
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    SAVE $6.00
    COLAVITA EXTRA VIRGIN OLIVE OIL

    COLAVITA EXTRA VIRGIN OLIVE OIL

    $7.99 ea.

    1 L SELECTED VARIETIES

  • 2 tsp.
    (10 mL)
    fresh tarragon, chopped

  • zest of 1/2 lemon, finely grated
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    LEMONS

    LEMONS

    $3.99 ea.

    2 lb PRODUCT OF SPAIN OR TURKEY

  • 1 tsp.
    (5 mL)
    lemon juice
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    LEMONS

    LEMONS

    $3.99 ea.

    2 lb PRODUCT OF SPAIN OR TURKEY


  • salt and pepper to taste
Imprimer ma sélection

Preparation

Live lobsters:

Bring water to boil in large pot.

Place lobsters in boiling water and cook for 9 minutes.

Strain and allow to cool under cold water.

Remove lobster tails without breaking the meat into pieces.

Cut each tail in half lengthwise and then again crosswise. Give a total of 8 pièces.

In a small bowl, combine the mayonnaise and fresh tarragon. Set aside.

For the salad, combine the fennel, arugula, lemon zest, lemon juice and olive oil.

Add salt and pepper to taste.

Spread 1 Tbsp. of mayonnaise on each half of the English muffin.

Add one quarter of the salad and two pieces of lobster, ensuring the entire piece of bread is covered.

Top with the other half of the English muffin.

For a more decadent sandwich, use an entire lobster tail (4 pieces) per sandwich.

Source : Chef Solène Thouin

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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