Quebec Summer: Quick Lobster Roll

Name: Quebec Summer: Quick Lobster Roll
Cuisine: American
Ingredients: 1 pound of lobster meat; 2 tbsp of caviar (mullet); 2 stalks of celery, cut into small cubes; 1 butter lettuce, leaves separated and washed; 1 shallot, finely chopped; 1 bunch of tarragon, chopped; 3 radishes, cut into slices, then into matchsticks; 1 fennel bulb, sliced as thin as possible, without the stem; 80ml of white wine vinegar; 60ml canola or vegetable oil; 6 leaves spring salad (mesclun); 2 hot dog buns; -2 tbsp butter; -Salt-

12 steps

After two years of working in the kitchen of the Perles et Paddock restaurant in Montréal, Gabriel Normand will finally wear the chef's hat in the spring of 2022. After graduating in 2014 from the ITHQ, the Québec institute of tourism and hospitality, he went on to hone his skills with advanced cooking training in 2017 and an internship at “Le Petit Nice”, a 3-star Michelin restaurant, under Chef Gérald Passedat. Gabriel and the P&P crew showcase fresh seasonal products from Québec and the Maritimes, presenting them in inspired, attractive and delicious ways. It is this spirit that inspired the gourmet version of the lobster roll that appeared on the menu at Perles et Paddock, much to the delight of connoisseurs of this snack. This classic New England mainstay is sought after and savoured by thousands of Quebecers every summer. This recipe was created as part of a collaboration between chefs from Montreal to create a recipe for each season for this project. This was possible through Birmingham's relationship with Montreal through the DELICE network, a professional network dedicated to global cities that gather to gain expertise on using Food & Gastronomy as a powerful tool for developing their territory, which both Montreal and Birmingham are part of! Recipe created by Gabriel Normand, invited by Maxime Perrault Instagram: @perles_et_paddock

Updated at: Wed, 16 Aug 2023 20:28:50 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories781 kcal (39%)

Total Fat45.9 g (66%)

Carbs39.6 g (15%)

Sugars10.6 g (12%)

Protein54.1 g (108%)

Sodium1964.9 mg (98%)

Fiber8 g (29%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 poundlobster meat

2 Tbspcaviar

mullet

2 stalkscelery

cut into small cubes

1butter lettuce

leaves separated and washed

1 bunchtarragon

cut into slices, then into matchsticks

1fennel bulb

sliced as thin as possible, without the stem

80mlwhite wine vinegar

60mlcanola oil

or vegetable

6 leavesspring salad

mesclun

2hot dog buns

2 Tbspbutter

Salt

Instructions

Cooking the Lobster

Step 1

Bring a large pot of water to a boil over high heat.

Step 2

For a lobster approximately 1.5 – 2 lb, immerse the lobster in the water, wait for it to return to the boil and time for 6 minutes. Remove the lobster and plunge it into a container of ice water to halt the cooking

Step 3

Shell the lobster then rinse it with water to clean it. CHEF'S TIP: For small legs, you can use a rolling pin or a bottle of wine to extract as much flesh as possible

Lobster Salad

Step 4

In a mixing bowl, gently mix the coarsely cut lobster meat with the celery, shallot, radishes, mayonnaise, tarragon vinegar, mullet caviar, a few drops of tabasco and salt, to taste. Refrigerate until ready to serve.