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Atlantic lobster, cauliflower ‘’couscous’’

Atlantic lobster, cauliflower ‘’couscous’’
YIELDS
6 servings

Lobster and cauliflower “couscous” from Anne Desjardins.

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Ingredients

450
g cooked fresh lobster meat
1
cauliflower
juice of lemon
1
red pepper bell diced
1
yellow pepper bell diced
4
green onions minced
tabasco sauce to taste
salt to taste
250
mL minced fresh coriander
3
Tbsp freshly grated ginger
125
mL extra-virgin olive oil
100
g tobiko roe (if possible)
micro coriander to taste (if possible)
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Directions

Step 1

Separate the cauliflower in florets and using a food processor, pulse to a fine, grainy texture that resembles coarse semolina. Reserve in the fridge with a few drops of lemon juice

Step 2

When ready to assemble:

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