RECIPES-DETAILS

Lobster roll

Imperial	Ingredient	Metric
-	LOBSTER INGREDIENTS	-
2	medium-sized live lobsters	-
2 table spoon	Le Grec Original Light Dressing	30 ml
2 table spoon	melted butter	30 ml
-	SALAD INGREDIENTS	-
2	celery stalks, diced	-
1	green onion, thinly sliced	-
1/2	Mirabel leaf lettuce, chopped	-
1/2	Lemon, juice and zest	-
1/4 cup	mayonnaise	65 ml
2 table spoon	Le Grec Original Light Dressing	30 ml
-	Buttered and lightly toasted brioche hot dog buns	-
-	Salt and freshly ground pepper	-

In a large saucepan filled with boiling salted water, cook the lobsters for 4 minutes. Remove from the water, rinse thoroughly under cold water and allow to drain for 5 minutes. Cut in half lengthwise.
In a bowl, put the vinaigrette and butter, salt and pepper and mix. Reserve.
Preheat the BBQ to maximum power and reduce to medium power. Oil the grates.
Place the lobsters on the grates, flesh side up, and cook for 2 to 3 minutes. Generously brush the flesh with the butter. Flip the lobsters and continue cooking for 2 to 3 minutes. Remove from the heat, let cool for 5 minutes and remove the flesh from the carcasses. Roughly chop and put in a salad bowl.
Add the rest of the salad ingredients, season with salt and pepper and mix. Fill the loaves and devour!

Imperial	Ingredient	Metric
-	LOBSTER INGREDIENTS	-
2	medium-sized live lobsters	-
2 table spoon	Le Grec Original Light Dressing	30 ml
2 table spoon	melted butter	30 ml
-	SALAD INGREDIENTS	-
2	celery stalks, diced	-
1	green onion, thinly sliced	-
1/2	Mirabel leaf lettuce, chopped	-
1/2	Lemon, juice and zest	-
1/4 cup	mayonnaise	65 ml
2 table spoon	Le Grec Original Light Dressing	30 ml
-	Buttered and lightly toasted brioche hot dog buns	-
-	Salt and freshly ground pepper	-

In a large saucepan filled with boiling salted water, cook the lobsters for 4 minutes. Remove from the water, rinse thoroughly under cold water and allow to drain for 5 minutes. Cut in half lengthwise.
In a bowl, put the vinaigrette and butter, salt and pepper and mix. Reserve.
Preheat the BBQ to maximum power and reduce to medium power. Oil the grates.
Place the lobsters on the grates, flesh side up, and cook for 2 to 3 minutes. Generously brush the flesh with the butter. Flip the lobsters and continue cooking for 2 to 3 minutes. Remove from the heat, let cool for 5 minutes and remove the flesh from the carcasses. Roughly chop and put in a salad bowl.
Add the rest of the salad ingredients, season with salt and pepper and mix. Fill the loaves and devour!

preparation |

servings |

difficulty |

appreciation

Imperial	Ingredient	Metric
-	LOBSTER INGREDIENTS	-
2	medium-sized live lobsters	-
2 table spoon	Le Grec Original Light Dressing	30 ml
2 table spoon	melted butter	30 ml
-	SALAD INGREDIENTS	-
2	celery stalks, diced	-
1	green onion, thinly sliced	-
1/2	Mirabel leaf lettuce, chopped	-
1/2	Lemon, juice and zest	-
1/4 cup	mayonnaise	65 ml
2 table spoon	Le Grec Original Light Dressing	30 ml
-	Buttered and lightly toasted brioche hot dog buns	-
-	Salt and freshly ground pepper	-

In a large saucepan filled with boiling salted water, cook the lobsters for 4 minutes. Remove from the water, rinse thoroughly under cold water and allow to drain for 5 minutes. Cut in half lengthwise.
In a bowl, put the vinaigrette and butter, salt and pepper and mix. Reserve.
Preheat the BBQ to maximum power and reduce to medium power. Oil the grates.
Place the lobsters on the grates, flesh side up, and cook for 2 to 3 minutes. Generously brush the flesh with the butter. Flip the lobsters and continue cooking for 2 to 3 minutes. Remove from the heat, let cool for 5 minutes and remove the flesh from the carcasses. Roughly chop and put in a salad bowl.
Add the rest of the salad ingredients, season with salt and pepper and mix. Fill the loaves and devour!

preparation |

servings

difficulty |