Maple syrup is one of Canada’s most iconic sweet treats, loved for its unique flavour and natural origin. However,...
Quebec roll recipe
History of the guedille
Try the lobster roll or lobster roll to savor the delicious flesh of this crustacean. The lobster roll was created in Milford in 1934. The recipe was developed in a seafood shack. In Baie-du-Febvre, in the Center of Quebec and in the Sorel region, the roll consists of a filled toasted bread. like a club sandwich. On the island of Montreal, we know this dish as “luxury roteux”.
Ingredients :
Four hot dog buns
25 g butter at room temperature
350 g lobster meat (or other shellfish) canned or fresh
A carrot, a spring onion, a cucumber
Four lettuce leaves
An egg yolk
A teaspoon of maple mustard
A lemon
120 ml olive oil
Salt and pepper
Preparation
Start by preparing the mayonnaise. To do this, whisk the mustard and egg yolk. Add the lemon zest before adding pepper and salt. Then add oil in small streams while whisking until you obtain a texture characteristic of mayonnaise.
Drain the lobster meat and peel your vegetables (carrot and cucumber). Finely chop the onion and mix the shellfish flesh with the vegetables. Spread the bread with butter on both sides. Then brush the inside of the bread with mayonnaise. Add a lettuce leaf and a little lobster meat. You can enjoy your roll.
Choose hot or cold lobster roll?
For many, the secret to the success of lobster roll lies in the temperature of the crustacean. We often tend to think that cold food is less tasty than hot food. However, since the roll is accompanied by mayonnaise, we suggest cold lobster instead, because this condiment does not like heat. Therefore, to better appreciate the flavors of this typical Canadian dish, you will prefer to serve it cold rather than hot or lukewarm.
What to take with the guedille?
How can you settle into a prestigious Montreal restaurant without ordering a good roll? This good meal is accompanied by French fries and a good coleslaw. And to prolong the pleasure, nothing like a succulent tomato cream. Accompany it all with a glass of Chablis and you will be satisfied. Others are content with a small glass of sparkling water, but the culinary orgasm remains at its peak.
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