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Lobster Iceberg lettuce Salad with Muskmelon Sauce
2013-08-06
https://www.metro.ca/userfiles/image/recipes/salade-iceberg-homard-melon-6461.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.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.
4
Metro
0
0
0
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lobster :
2 1 lb (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 Iceberg lettuce Salad with Muskmelon Sauce
4
servings
0:25
Preparation
0:55
COOKING
1:20
TOTAL TIME
Ingredients
-
court bouillon
-
1
carrots minced
-
1
celery stalk minced
-
1
onion minced
-
20 cups
(5 L)water
-
5 oz
(150 g)coarse salt
-
1/4 cups
(60 mL)white wine vinegar
-
12
parsley stems
-
3
lemons
-
4
bay
-
1 Tbsp.
(15 mL)black peppercorns
-
lobster :
-
2 1 lb (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
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.
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 :
Metro
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