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Warm Lobster, Asparagus Salad with Citrus Dressing 2013-08-06 https://www.metro.ca/userfiles/image/recipes/salade-homard-asperges-vinaigrette-agrumes-5247.jpg PT25M PT10M PT35M

Lobsters:To cook lobster, bring a large pot of salted water (2 1/2 Tbsp 38 mL per 6 cups/1,5 L) to a rolling boil.Drop lobsters in headfirst.Once water is back to a boil, start timing: 10 minutes per pound (450 g).Salad:In a bowl, combine salad ingredients, reserving a few citrus supremes.Toss with dressing and fresh herbs to taste. Mound in the centre of the plate.Slice lobster meat, except claw meat, and reheat slightly.Lay sliced meat and claw meat on top of the salad and drizzle with dressing.Garnish with citrus supremes and herbs.In a small bowl, combine all ingredients except oil. Whisk in oil in a thin stream to emulsify.Adjust seasoning.

4 Metro

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2 x 1 lb (2 x 454 g) lobster Salad: 6-8 fresh asparagus, julienned sufficient carrot, celeriac and fennel, julienned 2 orange, peeled and cut into supremes 1 pink grapefruit, peeled and cut into supremes sufficient quantity, mesclun greens fresh herbs to taste 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 Salt and freshly ground pepper to taste 1/2 cup (125 mL) extra virgin olive oil

Warm Lobster, Asparagus Salad with Citrus Dressing

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Lactose-free

first course

0:25

Preparation

0:10

COOKING

0:35

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

2 x 1 lb
(2 x 454 g)
lobster

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FRESH WILD ONTARIO PICKEREL FILLETS OR NANUK SMOKED COHO SALMON OR Rock Harbour Whole Canadian Lobster

1/ $0.00 /lb or ea.

2.21/100 g or 140 g, or 350 g, FROZEN,

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$4.99 ea.

FRESH WILD ONTARIO PICKEREL FILLETS OR NANUK SMOKED COHO SALMON OR Rock Harbour Whole Canadian Lobster

1/ $0.00 /lb or ea.

2.21/100 g or 140 g, or 350 g, FROZEN,

ROCK HARBOUR CANADIAN LOBSTER CLAWS & ARMS

$19.99 ea.

FROZEN, 454 g

FRESH ATLANTIC SALMON PORTION SKINLESS, 113 g CANADIAN LOBSTER TAIL 2 OZ, FROZEN

$4.99 ea.

FRESH WILD ONTARIO PICKEREL FILLETS OR NANUK SMOKED COHO SALMON OR Rock Harbour Whole Canadian Lobster

1/ $9.99 /lb or ea.

2.21/100 g or 140 g, or 350 g, FROZEN,

Salad:

6-8

fresh asparagus, julienned

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ASPARAGUS OR CHERTO CHERRY TOMATOES OR LPC CREAMER POTATOES 680 g

$2.99 ea. or /lb

Product of Mexico, No. 1 Grade, or 255 g, PRODUCT OF MEXICO, or PRODUCT OF CANADA, CANADA No. 1 GRADE, SELECTED VARIETIES

ASPARAGUS OR CHERTO CHERRY TOMATOES OR LPC CREAMER POTATOES 680 g

$2.99 ea. or /lb

Product of Mexico, No. 1 Grade, or 255 g, PRODUCT OF MEXICO, or PRODUCT OF CANADA, CANADA No. 1 GRADE, SELECTED VARIETIES

ASPARAGUS OR CHERTO CHERRY TOMATOES OR LPC CREAMER POTATOES 680 g

$2.99 ea. or /lb

Product of Mexico, No. 1 Grade, or 255 g, PRODUCT OF MEXICO, or PRODUCT OF CANADA, CANADA No. 1 GRADE, SELECTED VARIETIES

sufficient carrot, celeriac and fennel, julienned

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DICED VEGETABLES 160 g

$2.99 ea.

SELECTED VARIETIES

DICED VEGETABLES 160 g

$2.99 ea.

SELECTED VARIETIES

DICED VEGETABLES 160 g

$2.99 ea.

SELECTED VARIETIES

2

orange, peeled and cut into supremes

1

pink grapefruit, peeled and cut into supremes

sufficient quantity, mesclun greens

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ROMAINE HEARTS OR GREEN FRENCH BEANS

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fresh herbs to taste

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IRRESISTIBLES FRESH HERBS 21 g

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IRRESISTIBLES ORGANIC HERBS 1 un.

$3.29 ea.

IRRESISTIBLES FRESH HERBS 21 g

$2.99 ea.

IRRESISTIBLES ORGANIC HERBS 1 un.

$3.29 ea.

ginger dressing:

1

lemon, juice only

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$4.99 ea.

ORGANIC LEMONS 454 g

$3.99 ea.

1 Tbsp.
(15 mL)
red wine vinegar

1 Tbsp.
(15 mL)
grated ginger

1

garlic clove, minced

1 Tbsp.
(15 mL)
honey

Salt and freshly ground pepper to taste

1/2 cup
(125 mL)
extra virgin olive oil

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save $8.00

COLAVITA EXTRA VIRGIN OLIVE OIL

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1 L

BERTOLLI OLIVE OIL

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500 ml SELECTED VARIETIES

BERTOLLI OLIVE OIL

$7.99 ea.

500 ml SELECTED VARIETIES

Imprimer ma sélection

Preparation

Lobsters:

To cook lobster, bring a large pot of salted water (2 1/2 Tbsp 38 mL per 6 cups/1,5 L) to a rolling boil.

Drop lobsters in headfirst.

Once water is back to a boil, start timing: 10 minutes per pound (450 g).

Salad:

In a bowl, combine salad ingredients, reserving a few citrus supremes.

Toss with dressing and fresh herbs to taste. Mound in the centre of the plate.

Slice lobster meat, except claw meat, and reheat slightly.

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

Garnish with citrus supremes and herbs.

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

Adjust seasoning.

Source : Metro

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