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Warm Lobster, Asparagus Salad with Citrus Dressing 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
2 x 1 lb (2 x 450 g) lobsters Salad: 6-8 fresh asparagus, julienned sufficient carrot, celeriac and fennel, julienned 2 oranges, peeled and cut into supremes 1 pink grapefruit, peeled and cut into supremes sufficient quantity, mesclun greens fresh herbs to taste 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

Warm Lobster, Asparagus Salad with Citrus Dressing

Rate this recipe
2 Votes
  • Lactose-free
4
first course
0:25
Preparation
0:10
COOKING
0:35
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 x 1 lb
    (2 x 450 g)
    lobsters

  • Salad:
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  • 6-8
    fresh asparagus, julienned
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  • sufficient carrot, celeriac and fennel, julienned
  • 2
    oranges, peeled and cut into supremes
  • 1
    pink grapefruit, peeled and cut into supremes

  • sufficient quantity, mesclun greens
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  • fresh herbs to taste
  • 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
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  • Salt and freshly ground pepper to taste
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  • 1/2 cup
    (125 mL)
    extra virgin olive oil
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

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, 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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