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Poached Lobster on Salad with Ginger Sauce https://www.metro.ca/userfiles/image/recipes/homard-poche-salade-vinaigrette-gingembre-6057.jpg PT25M PT13M PT38M
In a large pot, bring the water, sea salt,wine and vegetables to a boil. Plunge lobsters head first in boiling water. Cover Once water has returned to a boil, cook 10 minutes.Remove , Take the lobster out of the pot and plunge it into cold water for a few seconds to stop the cooking.Cut the cooked lobsters lengthwise, remove the meat from the body and the claws.Slice lobster meat, except claw meat. Set aside.In a small bowl, combine all ingredients except oil. Whisk in oil in a thin stream to emulsify.In a bowl, combine salad ingredients, toss with dressing to taste and mound in the centre of the plate.Lay sliced meat and claw meat on top of the salad and drizzle with dressing.
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4 1 4 4
12 cups (3 L) cold water 3 Tbsp. (45 mL) sea salt 1 cup (250 mL) white wine 2 chopped onion 2 stalks celery, diced 4x1 1/2 lb (4x750 g) live lobsters ginger dressing 1 lemon, juice only 1 Tbsp. (15 mL) red wine vinegar 1 Tbsp. (15 mL) grated ginger 1 garlic clove, minced 1 Tbsp. (15 mL) honey To taste Salt and freshly ground pepper 1/2 cup (125 mL) extra virgin olive oil
Poached Lobster on Salad with Ginger Sauce

Poached Lobster on Salad with Ginger Sauce

Rate this recipe
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  • Lactose-free
4
servings
0:25
Preparation
0:13
COOKING
0:38
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 12 cups
    (3 L)
    cold water
  • 3 Tbsp.
    (45 mL)
    sea salt
  • 1 cup
    (250 mL)
    white wine
  • 2
    chopped onion
  • 2
    stalks celery, diced
  • 4x1 1/2 lb
    (4x750 g)
    live lobsters

  • ginger dressing
  • 1
    lemon, juice only
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    2 lb PRODUCT OF U.S.A. MEYER LEMONS 454 g PRODUCT OF U.S.A.


    LEMONS

    LEMONS

    $2.99 ea.

    2 lb, PRODUCT OF MEXICO OR SPAIN GREEN BEANS 340 g, PRODUCT OF U.S.A. COLOSSAL CANTALOUPES PRODUCT OF GUATEMALA, NO. 1 GRADE


  • 1 Tbsp.
    (15 mL)
    red wine vinegar
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    UNICO BALSAMIC VINEGAR

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    $2.99 ea.

    500 ml SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    grated ginger
  • 1
    garlic clove, minced
  • 1 Tbsp.
    (15 mL)
    honey
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    AURORA HONEY

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    1 kg SELECTED VARIETIES



  • To taste Salt and freshly ground pepper
  • 1/2 cup
    (125 mL)
    extra virgin olive oil
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  • Salad


  • Sufficient celeriac, julienned

  • Sufficient fennel, julienned
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  • 2
    orange, peeled and cut into supremes
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    TANGERINES | CARA CARA ORANGES

    TANGERINES | CARA CARA ORANGES

    $4.99 ea.

    3 lb PRODUCT OF U.S.A. | 3 lb PRODUCT OF U.S.A.


    ORGANIC NAVEL ORANGES

    ORGANIC NAVEL ORANGES

    $5.99 ea.

    2 lb PRODUCT OF U.S.A.


    LARGE SEEDLESS NAVEL ORANGES

    LARGE SEEDLESS NAVEL ORANGES

    $1.69 /lb

    PRODUCT OF U.S.A. LARGE RED GRAPEFRUITS PRODUCT OF U.S.A. 3.73/kg


  • 1
    pink grapefruit, peeled and cut into supremes
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  • Sufficient quantity lettuce
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  • Sufficient quantity Arugula
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Imprimer ma sélection

Preparation

In a large pot, bring the water, sea salt,wine and vegetables to a boil. Plunge lobsters head first in boiling water. Cover Once water has returned to a boil, cook 10 minutes.

Remove , Take the lobster out of the pot and plunge it into cold water for a few seconds to stop the cooking.

Cut the cooked lobsters lengthwise, remove the meat from the body and the claws.

Slice lobster meat, except claw meat. Set aside.

In a small bowl, combine all ingredients except oil. Whisk in oil in a thin stream to emulsify.

In a bowl, combine salad ingredients, toss with dressing to taste and mound in the centre of the plate.

Lay sliced meat and claw meat on top of the salad and drizzle with dressing.

Source : Metro

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