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Lobster Salad with Muskmelon Sauce https://www.metro.ca/userfiles/image/recipes/salade-homard-melon-6459.jpg PT25M PT55M PT1H20M
Court bouillon:Simmer all ingredients together for 45 minutes. Strain bouillon through a chinois (conical sieve) to obtain a clear broth.Poach lobsters in the court bouillon for 6 minutes, drain and cool.Put the skate fillet in a dish, season it and add 1 3/4 cups (400 mL) piping hot court bouillon. Cover with plastic wrap and let cool.Shell the lobsters, cut the tails in two lengthways and leave claw meat whole.Emulsified sauce:Whisk egg yolks, mustard, lime juice and grape seed oil together. Season and stir in basil. Set aside.Muskmelon sauce: Juice the cantaloupe in a juicer. In a small saucepan over medium-low heat, reduce the juice by half. Add balsamic vinegar and gradually whisk in olive oil. Set aside.Spoon some emulsified sauce over the claws and broil.
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court bouillon: 1 carrots 1 celery stalk 1 onion 20 cups (5 L) water 5 oz (150 g) coarse salt 2 3/4 cups (300 mL) white wine vinegar 12 parsley stems 3 lemons 4 bay leaves 1 Tbsp. (15 mL) black peppercorns lobster : 2 x 1 lb (2 x 450 g) live lobsters emulsified sauce : 2 egg yolk 1 tsp. (5 mL) Dijon mustard 1 lime 7 Tbsp. (100 mL) grape seed oil 8 basil leaves muskmelon sauce: 1 muskmelon (cantaloupe) 1/4 cup (60 mL) white balsamic vinegar 7 Tbsp. (100 mL) olive oil Salad 0.500 head iceberg lettuce, shredded
Lobster Salad with Muskmelon Sauce

Lobster Salad with Muskmelon Sauce

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  • Gluten-free
  • Lactose-free
4
servings
0:25
Preparation
0:55
COOKING
1:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • court bouillon:
  • 1
    carrots
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  • 1
    celery stalk
  • 1
    onion
  • 20 cups
    (5 L)
    water
  • 5 oz
    (150 g)
    coarse salt
  • 2 3/4 cups
    (300 mL)
    white wine vinegar
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    ITALIAN VOLCANO LEMON OR LIME JUICE

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  • 12
    parsley stems
  • 3
    lemons
  • 4
    bay leaves
  • 1 Tbsp.
    (15 mL)
    black peppercorns

  • lobster :
  • 2 x 1 lb
    (2 x 450 g)
    live lobsters

  • emulsified sauce :
  • 2
    egg yolk
  • 1 tsp.
    (5 mL)
    Dijon mustard
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  • 1
    lime
  • 7 Tbsp.
    (100 mL)
    grape seed oil
  • 8
    basil leaves

  • muskmelon sauce:
  • 1
    muskmelon (cantaloupe)
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    PRODUCT OF CANADA, CANADA No. 1 GRADE


  • 1/4 cup
    (60 mL)
    white balsamic vinegar
  • 7 Tbsp.
    (100 mL)
    olive oil
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  • Salad
  • 0.500
    head iceberg lettuce, shredded
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Imprimer ma sélection

Preparation

Court bouillon:

Simmer all ingredients together for 45 minutes. Strain bouillon through a chinois (conical sieve) to obtain a clear broth.

Poach lobsters in the court bouillon for 6 minutes, drain and cool.

Put the skate fillet in a dish, season it and add 1 3/4 cups (400 mL) piping hot court bouillon. Cover with plastic wrap and let cool.

Shell the lobsters, cut the tails in two lengthways and leave claw meat whole.

Emulsified sauce:

Whisk egg yolks, mustard, lime juice and grape seed oil together. Season and stir in basil. Set aside.

Muskmelon sauce: Juice the cantaloupe in a juicer. In a small saucepan over medium-low heat, reduce the juice by half. Add balsamic vinegar and gradually whisk in olive oil. Set aside.

Spoon some emulsified sauce over the claws and broil.

Source : Émission Les Chefs

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

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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