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Poached Lobster with Olive Oil and Fine Herbs Sauce https://www.metro.ca/userfiles/image/recipes/homard-poche-huile-olive-sauce-herbes-4924.jpg PT25M PT10M PT35M
In a large pot, bring the water and white wine to a boil. Add the sea salt and plunge in the live lobsters.Cook for 10 minutes. Remove and set aside.In a food processor, reduce the sauce ingredients to a smooth purée.Cut the cooked lobsters lengthwise, making sure not to break the shell. Remove the meat from the body and the claws.Cut the meat into small dice and place inside each half shell.Pour the sauce into a sauceboat and serve on each lobster half.
4
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12 cups (3 L) cold water 2 cups (500 mL) dry white wine 1/4 cup (60 mL) coarse sea salt 2x 1 1/2 lb (2 x 675 g) live lobsters
Poached Lobster with Olive Oil and Fine Herbs Sauce

Poached Lobster with Olive Oil and Fine Herbs Sauce

Rate this recipe
5 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:25
Preparation
0:10
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 12 cups
    (3 L)
    cold water
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  • 2 cups
    (500 mL)
    dry white wine
  • 1/4 cup
    (60 mL)
    coarse sea salt
  • 2x 1 1/2 lb
    (2 x 675 g)
    live lobsters
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  • sauce:


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    FEED ONTARIO BAG

    $9.99 ea.

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    Metro WILL MAKE A $1 DONATION to Feed Ontario for every bag purchased.*
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    $5.99 ea.

    *Food Bank Donation Bags may be purchased at participating Metro locations at the price of $5.99, $9.99, or $14.99. Contents of each bag may vary based on product availability. From December 1-31, 2019, Metro will donate $1 to feed Ontario for ever bag purchased, up to a total of $25,000.


  • 1/3 cup
    (80 mL)
    extra virgin olive oil
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  • 3/8 cup
    (95 mL)
    fresh whole basil leaves, lightly packed
  • 1
    lemon, juiced
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  • 2
    garlic cloves, chopped
  • 1/4 cup
    (60 mL)
    walnuts, in pieces
  • 2 Tbsp.
    (30 mL)
    pine nuts
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  • 2
    anchovy fillets in oil
Imprimer ma sélection

Preparation

In a large pot, bring the water and white wine to a boil. Add the sea salt and plunge in the live lobsters.

Cook for 10 minutes. Remove and set aside.

In a food processor, reduce the sauce ingredients to a smooth purée.

Cut the cooked lobsters lengthwise, making sure not to break the shell. Remove the meat from the body and the claws.

Cut the meat into small dice and place inside each half shell.

Pour the sauce into a sauceboat and serve on each lobster half.

Source : Metro

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