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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.
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2 x 1 lb (2 x 454 g) lobsters 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

Warm Lobster, Asparagus Salad with Citrus Dressing

Rate this recipe
2 Votes
  • Lactose-free
4
entrées
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)
    lobsters
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    FRESH NORWEGIAN ATLANTIC SALMON PORTIONS ICELANDIC COD PORTIONS

    FRESH NORWEGIAN ATLANTIC SALMON PORTIONS ICELANDIC COD PORTIONS

    $2.99 ea.

    SKIN ON OR SKINLESS 113 g



  • Salad:
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  • 6-8
    fresh asparagus, julienned
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    ASPARAGUS

    ASPARAGUS

    $2.49 ea. or /lb

    PRODUCT OF MEXICO, NO. 1 GRADE OR PRODUCT OF PERU, NO. 1 GRADE, $2.49/LB, $5.49/ kg AVOCADOS 5 PK, PRODUCT OF MEXICO, $2.49 EA. LEMONS 2 lb, PRODUCT OF MEXICO, $2.49 EA. ATTITUDE SALADS 128 - 142 g, PRODUCT OF U.S.A., SELECTED VARIETIES, $2.49 EA.



  • sufficient carrot, celeriac and fennel, julienned
  • 2
    orange, peeled and cut into supremes
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    GALA APPLES

    GALA APPLES

    $0.99 /lb

    PRODUCT OF ONTARIO CANADA EXTRA FANCY GRADE BARTLETT OR BOSC PEARS PRODUCT OF WASHINGTON, U.S.A. EXTRA FANCY GRADE SEEDLESS NAVEL ORANGES PRODUCT OF SOUTH AFRICA OR SPAIN 2.18/kg


  • 1
    pink grapefruit, peeled and cut into supremes
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    RED GRAPEFRUITS

    RED GRAPEFRUITS

    $1.69 /lb

    PRODUCT OF U.S.A. 3.73/kg



  • sufficient quantity, mesclun greens
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    ASPARAGUS

    ASPARAGUS

    $2.49 ea. or /lb

    PRODUCT OF MEXICO, NO. 1 GRADE OR PRODUCT OF PERU, NO. 1 GRADE, $2.49/LB, $5.49/ kg AVOCADOS 5 PK, PRODUCT OF MEXICO, $2.49 EA. LEMONS 2 lb, PRODUCT OF MEXICO, $2.49 EA. ATTITUDE SALADS 128 - 142 g, PRODUCT OF U.S.A., SELECTED VARIETIES, $2.49 EA.



  • fresh herbs to taste

  • ginger dressing:
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  • 1
    lemon, juice only
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    CLEMENTINES

    CLEMENTINES

    $3.99 ea.

    2 lb PRODUCT OF MOROCCO OR PERU MEYER LEMONS 1 lb PRODUCT OF U.S.A.


    ASPARAGUS

    ASPARAGUS

    $2.49 ea. or /lb

    PRODUCT OF MEXICO, NO. 1 GRADE OR PRODUCT OF PERU, NO. 1 GRADE, $2.49/LB, $5.49/ kg AVOCADOS 5 PK, PRODUCT OF MEXICO, $2.49 EA. LEMONS 2 lb, PRODUCT OF MEXICO, $2.49 EA. ATTITUDE SALADS 128 - 142 g, PRODUCT OF U.S.A., SELECTED VARIETIES, $2.49 EA.


  • 1 Tbsp.
    (15 mL)
    red wine vinegar
  • 1 Tbsp.
    (15 mL)
    grated ginger
  • 1
    garlic clove, minced
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    PEELED GARLIC

    PEELED GARLIC

    $5.99 ea.

    170 G PRODUCT OF ONTARIO


  • 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 $6.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $5.99 ea.

    750 ml - 1 L 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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Lactose-free recipes

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