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Poached Lobster with Saffron Butter, Braised Fennel and Orange Segments https://www.metro.ca/userfiles/image/recipes/homard-poche-au-beurre-de-safran-fenouil-braise-et-supremes-doranges-10205.jpg PT05M PT05M PT10M
Boil the lobsters for 4 minutes in salted water. Drain.Shell the lobsters and cut tails in half lengthwise.Preheat oven to 375 °F (190°C).Place fennel quarters in an oven-safe dish.Add chicken broth and 3 Tbsp. (45 mL) butter. SeasonCover with aluminum foil.Bake for 25 minutes.Over low heat, melt together butter and saffron in a small pot.Add salt and lobster.Poach gently for a few minutes until cooked.Serve with 2 fennel quarters and orange segments per plate.Garnish with lobster me.Drizzle with a dash of saffron butter and top with fennel fronds.
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2 lobster 2 bulbs fennel, cut into quarters lengthwise 1 cup (250 mL) chicken broth 2 cup (500 mL) butter salt and pepper to taste 2 to 3 pinches saffron segments of 2 orange
Poached Lobster with Saffron Butter, Braised Fennel and Orange Segments

Poached Lobster with Saffron Butter, Braised Fennel and Orange Segments

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4
servings
0:05
Preparation
0:05
COOKING
0:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    lobster
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    ROCK HARBOUR LOBSTER

    ROCK HARBOUR LOBSTER

    $10.99 ea.

    FROZEN, COOKED, 350 g


  • 2
    bulbs fennel, cut into quarters lengthwise
  • 1 cup
    (250 mL)
    chicken broth
  • 2 cup
    (500 mL)
    butter
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  • salt and pepper to taste
  • 2 to 3
    pinches saffron

  • segments of 2 orange
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Imprimer ma sélection

Preparation

Boil the lobsters for 4 minutes in salted water. Drain.

Shell the lobsters and cut tails in half lengthwise.

Preheat oven to 375 °F (190°C).

Place fennel quarters in an oven-safe dish.

Add chicken broth and 3 Tbsp. (45 mL) butter. Season

Cover with aluminum foil.

Bake for 25 minutes.

Over low heat, melt together butter and saffron in a small pot.

Add salt and lobster.

Poach gently for a few minutes until cooked.

Serve with 2 fennel quarters and orange segments per plate.

Garnish with lobster me.

Drizzle with a dash of saffron butter and top with fennel fronds.

Source : Trois fois par jour

Legal Notice

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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