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.
Poached Lobster with Saffron Butter, Braised Fennel and Orange Segments
2014-11-13
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.
4
Trois fois par jour
0
0
0
0
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
4
servings
0:05
Preparation
0:05
COOKING
0:10
TOTAL TIME
Ingredients
-
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
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.
