$2.44 ea. or /lb
170 g PRODUCT OF MEXICO NO. 1 GRADE 2.44 EA. Asparagus PRODUCT OF MEXICO NO. 1 GRADE 2.44/lb, 5.38 /kg
PRODUCT OF U.S.A. 5.49/kg
PRODUCT OF U.S.A. 3.28/kg
2 for $4.00
40 g COLE SLAW 397 g PRODUCT OF U.S.A. SWEET NANTES CARROTS 454 g PRODUCT OF MEXICO, No. 1 GRADE
3 lb PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE LEMONS 2 lb, PRODUCT OF SPAIN
1 kg SELECTED VARIETIES
3 PK PRODUCT OF MEXICO
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).
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.
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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