Lobster Tostadas & Three Sisters Salad
Lobster Tostadas & Three Sisters Salad
Évalué 5.0 étoiles par 1 utilisateurs
Portions / Servings
2
Temps de préparation / Prep time
20 min.
Temps de cuisson / Cooking time
15 min.
Experience an explosion of flavors inspired by the majestic St. Lawrence River. Our lobster tostadas celebrate the marine treasures of our terroir. Paired with a Three Sisters Salad—corn, squash, and beans—this recipe pays tribute to Indigenous traditions while offering a modern touch. The sweetness of the lobster perfectly complements the umami taste of sea bacon, evoking the salty spray of the river. A culinary journey that embraces the boreal richness and the very essence of our heritage.
Recipe from the series Les Recettes du Guerrier in collaboration with Bell Media/TV1. Airing from February 19, 2025. Cooked on the banks of the St. Lawrence River at the Quebec Marina.
Par / ByChef Peter
Ingrédients / Ingredients
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Meat from 1 whole lobster (1.5 lb)
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2 tbsp Traditional Blend
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2 tostadas (flat hard tortillas about 6 inches) See notes.
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1 cup diced strawberries
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1 lime (juice and zest)
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1 bunch of asparagus, very thinly sliced (without the woody ends)
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6 fresh mint leaves, chopped
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2 tbsp sour cream
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2 celery stalks, thinly sliced
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1 pinch of sea bacon flakes (dried dulse) Optional.
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½ cup camelina oil (or extra virgin olive oil)
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¼ cup maple syrup
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1 lime (juice and zest)
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¼ cup apple cider vinegar
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½ cup red beans
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½ cup corn kernels
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½ squash, diced
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1 cup baby arugula
LOBSTER MIX & TOSTADAS
VINAIGRETTE
SALAD
Instructions/ Directions
Bring a pot of salted water to a boil, then add the lobster. Cover and cook for 12 minutes for the first pound, plus 2 minutes per additional ½ pound. For female lobsters, add 2 extra minutes per cooking time.
Plunge into ice water to cool and loosen the meat from the shell.
While the lobster cools, prepare the tostada mix by combining the sliced celery, diced strawberries, chopped mint, 1 tbsp Traditional Blend, the juice and zest of one lime, a small handful of roughly torn baby arugula, sea bacon, and sour cream.
Remove the lobster meat, shred it coarsely, and add it to the mixture. Stir well and let chill for about 15 minutes.
THREE SISTERS SALAD
In a bowl, prepare the vinaigrette by mixing the camelina oil, maple syrup, lime juice and zest, and apple cider vinegar. Whisk well to combine.
Add the red beans, corn kernels, diced squash, baby arugula, the remaining Traditional Blend (1 tbsp), and thinly sliced asparagus to the bowl with the vinaigrette.
Mix well to blend the flavors. Let rest for 5 to 10 minutes.
PLATING
Place the salad at the bottom of the plate. Lay the tostadas on top. Using a ring mold (or simply a spoon), place the lobster mixture onto the tostadas. Garnish with a few sliced strawberries and lime wedges if desired.
Enjoy!
Note
If you don't have hard tostadas, you can use soft corn tortillas:
Brush them with lime juice and add a pinch of salt.
Bake in the oven for about 10 minutes until crispy.