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 Salad with Asian Dressing
2013-08-06
https://www.metro.ca/userfiles/image/recipes/salade-homard-vinaigrette-asiatique-5260.jpg
PT25M
PT00M
PT25M
In a salad bowl, combine all the ingredients well, season lightly and set aside.In another salad bowl, combine all the dressing ingredients, whisk well and pour over the lobster salad.Use a wooden spoon to mix the salad well.
4
Chef Ian Perreault
3
10
5
2
Vinaigrette:
1/3 cup (80 mL) extra virgin olive oil
3 Tbsp. (45 mL) soya sauce
3 Tbsp. (45 mL) rice vinegar
Lobster Salad with Asian Dressing
-
![]()
Lactose-free
4
servings
0:25
Preparation
0:00
COOKING
0:25
TOTAL TIME
Ingredients
-
1 1/2 lb
(680 g)lobster cooked and shelled into small chunks
-
2
English cucumbers, unpeeled and thinly sliced
-
0.500
bunch of coriander, leaves stripped from the stems
-
0.500
bunch of mint, leaves stripped from the stems
-
4
hot peppers, finely chopped
-
3 Tbsp.
(45 mL)chopped fresh ginger
-
0.500
Spanish onion, diced
-
Vinaigrette:
-
1/3 cup
(80 mL)extra virgin olive oil
-
3 Tbsp.
(45 mL)soya sauce
-
3 Tbsp.
(45 mL)rice vinegar
Preparation
In a salad bowl, combine all the ingredients well, season lightly and set aside.
In another salad bowl, combine all the dressing ingredients, whisk well and pour over the lobster salad.
Use a wooden spoon to mix the salad well.
Source :
Chef Ian Perreault
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.
