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Rideau Hall

 

Recipes

Rideau Hall Lobster Ceviche Salad of Rideau Hall Vegetables and Lobster Ceviche

Salt Water Blanched Market Vegetables
Champagne vinaigrette

Serves 4
Recipe from Chef Louis Charest and Paul Kirijian

Lobster Ceviche

  • 2 x 750 g lobster (1.66lb. or 26.5 oz.)
    or 400 g (14 oz.) lobster meat
  • 15 ml (1 tablespoon) finely diced red onions
  • 8 ml (1.5 teaspoon) fine capers
  • 5 ml (1 teaspoon) dill
  • 5 ml (1 teaspoon) mustard seeds
  • 1 ml (0.25 teaspoon) chopped garlic
  • Juice of 2 limes
  • few drops of Tabasco
  • few drops of Worcestershire sauce
  • sea salt to taste

Champagne vinaigrette

  • 40 ml (3 tablespoons) champagne vinegar
  • 40 ml (3 tablespoons) First press olive oil
  • 5 ml (1 teaspoon) garlic flowers
  • 2 thinly sliced French shallots

Market fresh vegetables

  • 1 L salt water or water with sea salt to taste
  • 4 Patti pan squash, 4 miniature turnip, 4 miniature zucchini and a few thin slices of radish; or your choice of vegetables.

Preparation method

Lobster cooking

  • Fill a stock pot full with salted water and bring to boil.
  • Plunge lobsters and cook for 4 minutes. Remove the lobsters and cool them down in iced water. Drain.
  • Remove the claws from the shell, keep them whole and put them back in the boiling water for another 4 minutes.
  • When cooked, cool down the lobster claws in ice water. Drain

Vegetable cooking

  • In a saucepan, bring the salt water to a boil and blanch the market vegetables until they are tender, that is to say, until they are easily pierced by the sharply pointed blade of a knife. Cool them down in ice water and then remove them to drain.

Lobster ceviche preparation

  • Peel the lobster tails and claws, and dice the tail meat. Keep the claws for decoration.
  • Gently mix the lobster meat with the diced red onions, capers, dill, mustard seeds, Tabasco and Worcestershire sauce. Season with sea salt to taste.

Champagne vinaigrette preparation

  • Mix the champagne vinegar, first press olive oil, garlic flowers and thinly sliced French shallots.

Plate assembly

  • Place the mixed seasoned ceviche in the center of the plate. Lay one lobster claw on each plate.
  • Add the market vegetables. Add coarse ground black pepper.
  • Season with champagne vinaigrette and decorate with fresh herbs.
Updated: 2019-03-28
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