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Lobster with Julienne Vegetables, Saffronscented Pernod Sauce https://www.metro.ca/userfiles/image/recipes/homard-legumes-sauce-safran-pernod-4925.jpg PT25M PT10M PT35M
Sauce preparationIn a saucepan, melt the butter, add the shallots, cover and cook over gentle heat. Add the saffron.Moisten with the Pernod, and reduce by half. Moisten with the cream, and reduce by half. Season and set aside.Lobsters preparationRemove the meat from the cooked lobsters and keep the claws intact. Set aside.In a frying pan, sauté the vegetables in the olive oil and season. Set aside.In the same pan, warm the lobster meat.Arrange the vegetables on the serving plates, and top with the lobster meat and lobster claws.Nap with the sauce and serve.
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2 x 1 1/2 lb (2 X 680 g) cooked lobsters, shelled 1/2 cup (125 mL) fennel, cut julienne 1/2 cup (125 mL) carrot, cut julienne 1/2 cup (125 mL) zucchini, cut julienne 1/2 cup (125 mL) leek, cut julienne 1 Tbsp. (15 mL) olive oil To taste Salt and pepper
Lobster with Julienne Vegetables, Saffronscented Pernod Sauce

Lobster with Julienne Vegetables, Saffronscented Pernod Sauce

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  • Gluten-free
4
servings
0:25
Preparation
0:10
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 x 1 1/2 lb
    (2 X 680 g)
    cooked lobsters, shelled
  • 1/2 cup
    (125 mL)
    fennel, cut julienne
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    7" POT ASSORTED COLOURS AND VARIETIES


  • 1/2 cup
    (125 mL)
    carrot, cut julienne
  • 1/2 cup
    (125 mL)
    zucchini, cut julienne
  • 1/2 cup
    (125 mL)
    leek, cut julienne
  • 1 Tbsp.
    (15 mL)
    olive oil
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    1 L SELECTED VARIETIES



  • To taste Salt and pepper
  • sauce:

  • 2 Tbsp.
    (30 mL)
    butter
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  • 2
    shallots, thinly sliced
  • 1/4 tsp.
    (1 mL)
    whole saffron
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    SELECTED SIZES SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    pernod
  • 1 cup
    (250 mL)
    35% cream
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  • To taste Salt and pepper
Imprimer ma sélection

Preparation

Sauce preparation

In a saucepan, melt the butter, add the shallots, cover and cook over gentle heat. Add the saffron.

Moisten with the Pernod, and reduce by half. Moisten with the cream, and reduce by half. Season and set aside.

Lobsters preparation

Remove the meat from the cooked lobsters and keep the claws intact. Set aside.

In a frying pan, sauté the vegetables in the olive oil and season. Set aside.

In the same pan, warm the lobster meat.

Arrange the vegetables on the serving plates, and top with the lobster meat and lobster claws.

Nap with the sauce 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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