Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Lobster Inclination with Lemon Vinegar and Daisy Buds
2013-08-06
https://www.metro.ca/userfiles/image/recipes/homard-vinaigre-citron-boutons-marguerite-5768.jpg
PT45M
PT40M
PT1H25M
LobsterSeparate tails and claws from bodies.Cook separately in a steam oven: 3 minutes for tails, 5 minutes for claws.Remove coral from bodies and tails and reserve for mousse.Reserve lobster shells.Consommé and BisqueSear lobster shells in olive oil; add carrot, celery, onion and fennel, and brown.Flambé with pastis and add tomatoes and tomato paste.Deglaze with white wine.Add fish stock or water up to lobster shells.Add peppercorns, herbs and garlic.Simmer gently for 30 minutes then filter half of the broth through a coffee filter.Reduce the filtered broth by half.The reduced broth should measure about one cup (250 mL). Stir in 1/20 oz (1.5 g) agar-agar.Heat on a low boil for 1 or 2 minutes.Pour into shot glasses; rest these on a slant on small L.R. wood supports and refrigerate.BisqueReduce remaining half of broth until fairly thick.Coral MousseAdd coral to bisque and blend in Thermomix.Bring to a boil to cook coral.Thin the blend in the Thermomix with fennel juice; add lecithin or medium-cooked egg and whisk.Mixture has to be lukewarm.Lobster tartareDressingCombine lobster oil and reduced bisque, and stir in lemon vinegar, salt and pepper. Add shallot and daisy buds.TartareChop half-cooked lobster meat and combine with dressing. Adjust seasoning and add chives. Spoon tartare into glasses, over the jelly.AssemblyCut lobster tails into pieces and set pieces on glass rims.Spoon coral mousse into inclined glasses.To garnish, place a tat soy leaf (tat soy is an Oriental vegetable with spoon-shaped leaves) on top of the mousse in the glass. Serve immediately!Daniel VézinaChef and owner, Laurie Raphaël (L.R.)Chef Daniel VézinaChef propriétaire Laurie Raphaël (L.R.)
20
Magazine Flaveurs
1
1
1
1
lobster :
1 1/2 lb (750 g) lobster
12 oz (350 g) lobster meat for the tartares
consomme and bisque
2 lobster shells
2 Tbsp. (30 mL) extra virgin olive oil
1 carrots, diced very fine
1 celery, diced very fine
1 spanish onion, diced very fine
1 large fennel bulb, diced very fine
1/2 oz (15 mL) pastis
2 Tomato, diced
2 Tbsp. (30 mL) tomato paste
1 cup (250 mL) white wine
4 cups (1 L) fish stock or water
peppercorn
Fresh thyme to taste
Fresh bay leaves to taste
0.500 head garlic
coral mousse
1 cup (250 mL) coral (roe) of the 2 lobster
1 medium-cooked poached eggs or 1 g soya lecithin
1 fennel bulb, juiced with a juice extractor
Salt to taste
Espelette pepper to taste
lobster tartare
12 oz (350 g) half-cooked lobster meat
lobster and daisy bud dressing
1/4 cup (60 mL) lobster oil
2/5 cup (100 mL) reduced bisque
1/2 Tbsp. (7 mL) lemon vinegar
1 Tbsp. (15 mL) minced shallot
1 Tbsp. (15 mL) chopped daisy buds
salt, pepper to taste
Minced chives to taste
Lobster Inclination with Lemon Vinegar and Daisy Buds
-
![]()
Lactose-free
20
servings
0:45
Preparation
0:40
COOKING
1:25
TOTAL TIME
Ingredients
-
lobster :
-
1 1/2 lb
(750 g)lobster
-
12 oz
(350 g)lobster meat for the tartares
-
consomme and bisque
-
2
lobster shells
-
2 Tbsp.
(30 mL)extra virgin olive oil
-
1
carrots, diced very fine
-
1
celery, diced very fine
-
1
spanish onion, diced very fine
-
1
large fennel bulb, diced very fine
-
1/2 oz
(15 mL)pastis
-
2
Tomato, diced
-
2 Tbsp.
(30 mL)tomato paste
-
1 cup
(250 mL)white wine
-
4 cups
(1 L)fish stock or water
-
peppercorn
-
Fresh thyme to taste
-
Fresh bay leaves to taste
-
0.500
head garlic
-
coral mousse
-
1 cup
(250 mL)coral (roe) of the 2 lobster
-
1
medium-cooked poached eggs or 1 g soya lecithin
-
1
fennel bulb, juiced with a juice extractor
-
Salt to taste
-
Espelette pepper to taste
-
lobster tartare
-
12 oz
(350 g)half-cooked lobster meat
-
lobster and daisy bud dressing
-
1/4 cup
(60 mL)lobster oil
-
2/5 cup
(100 mL)reduced bisque
-
1/2 Tbsp.
(7 mL)lemon vinegar
-
1 Tbsp.
(15 mL)minced shallot
-
1 Tbsp.
(15 mL)chopped daisy buds
-
salt, pepper to taste
-
Minced chives to taste
Preparation
Lobster
Separate tails and claws from bodies.
Cook separately in a steam oven: 3 minutes for tails, 5 minutes for claws.
Remove coral from bodies and tails and reserve for mousse.
Reserve lobster shells.
Consommé and Bisque
Sear lobster shells in olive oil; add carrot, celery, onion and fennel, and brown.
Flambé with pastis and add tomatoes and tomato paste.
Deglaze with white wine.
Add fish stock or water up to lobster shells.
Add peppercorns, herbs and garlic.
Simmer gently for 30 minutes then filter half of the broth through a coffee filter.
Reduce the filtered broth by half.
The reduced broth should measure about one cup (250 mL). Stir in 1/20 oz (1.5 g) agar-agar.
Heat on a low boil for 1 or 2 minutes.
Pour into shot glasses; rest these on a slant on small L.R. wood supports and refrigerate.
Bisque
Reduce remaining half of broth until fairly thick.
Coral Mousse
Add coral to bisque and blend in Thermomix.
Bring to a boil to cook coral.
Thin the blend in the Thermomix with fennel juice; add lecithin or medium-cooked egg and whisk.
Mixture has to be lukewarm.
Lobster tartare
Dressing
Combine lobster oil and reduced bisque, and stir in lemon vinegar, salt and pepper. Add shallot and daisy buds.
Tartare
Chop half-cooked lobster meat and combine with dressing. Adjust seasoning and add chives. Spoon tartare into glasses, over the jelly.
Assembly
Cut lobster tails into pieces and set pieces on glass rims.
Spoon coral mousse into inclined glasses.
To garnish, place a tat soy leaf (tat soy is an Oriental vegetable with spoon-shaped leaves) on top of the mousse in the glass. Serve immediately!
Daniel Vézina
Chef and owner, Laurie Raphaël (L.R.)
Chef Daniel Vézina
Chef propriétaire Laurie Raphaël (L.R.)
Source :
Magazine Flaveurs
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.
