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Prep. time: 15 minutes
Cooking time: 10 minutes
Sauce
- In a heat-proof bowl, whisk the egg yolks with the lime juice and zest and the water.
- Place over a saucepan of boiling water (double boiler style).
- Cook for 4-5 minutes, whisking constantly, until thickened.
- Remove the bowl from the heat and gradually whisk in the melted butter. Don't add the whey which separates from the butter fat (the white liquid that sinks to the bottom of the container when you let melted butter sit).
- Add the dill, pink pepper and salt. Set aside at room temperature. Reheat over the boiling water just before serving, if necessary.
Salad and assembly
- In a large skillet, melt the butter and sauté the shallot with the green beans for 3-4 minutes.
- Remove from the heat and add the thinly sliced fennel. Combine and divide among plates.
- Top with the sliced lobster and spoon on the lime, pink pepper and dill hollandaise to dress.
A proud partner of RPPSG for many years, Quebec's dairy producers, Les Producteurs de lait du Québec (lafamilledulait) encourage traceability by including their logo "J'aime le beurre" on each medallion. Be inspired by this local recipe because with butter, lobster caught in the Gaspé is much better!
The Quebec wine growers ally with the lobster fishermen of south Gaspésie for a gastronomic and local dinner and suggest: Classique blanc, Domaine St-Jacques
The Classique blanc charms with fine aromas of citrus, apples and a floral note of acacia. A wine to experience with your local lobster!
For a more festive summer touch, try the Domaine St-Jacques Brut, a sparkling rosé. The finesse of its bubbles, its freshness and round mouth make it the perfect partner for a lobster salad.
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