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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 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.
4
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
Lobster with Julienne Vegetables, Saffronscented Pernod Sauce

Lobster with Julienne Vegetables, Saffronscented Pernod Sauce

Rate this recipe
1 Vote
  • Gluten-free
4
servings
0:25
Preparation
0:10
COOKING
0:35
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 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
  • sauce:

  • 2 Tbsp.
    (30 mL)
    butter
  • 2
    shallots, thinly sliced
  • 1/4 tsp.
    (1 mL)
    whole saffron
  • 2 Tbsp.
    (30 mL)
    pernod
  • 1 cup
    (250 mL)
    35% cream

  • 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

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant

These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

Discover your taste profile!

© Société des alcools du Québec, 2007

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.

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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