Long live the camelina! The roasted oil winner of the SIRHA Innovation Award 2023

Lobster and shrimp platter

Written by Chantal Van Winden


Posted on October 24 2023

Preparation: 45 minutes | Cooking time : 8 minutes | Servings: 6 servings


For the Dijon

1 small French shallot

60ml (1/4 cup) plain Greek yogurt

60ml (1/4 cup) mayonnaise

15 ml (1 tbsp.) whole-grain mustard (Meaux mustard)

5 ml (1 tsp) cider vinegar

For the lemon oil

60ml (1/4 cup) fresh herbs (of your choice)

1 clove of garlic

1 lemon

60ml (1/4 cup) virgin camelina oil Signé Caméline

For the board

1 small bulb of fennel

500ml (2 cups) cherry tomatoes

6 Lebanese cucumbers

1 lemon

1 large radicchio

1 Boston lettuce

250ml (1 cup) snow peas

6 slices of proscuitto

6 hot dog buns

450g (3 cups) cooked lobster meat

250 g (1.5 cups) frozen Nordic shrimp, thawed


For the Dijon

  1. Finely chop the shallot.
  2. In a small bowl, mix all the dijonnaise ingredients. Place on a large serving board.

For the lemon oil

  1. Finely chop the herbs and garlic. Place them in a small bowl.
  2. Using a fine grater, zest the lemon over the bowl, then squeeze it.
  3. Add the oil and mix. Place the bowl on the board.

For the board

  1. Thinly slice the fennel bulb and stems. Keep the foliage to garnish the board or chop it finely and incorporate it into the Dijonnaise, if desired.
  2. Cut the tomatoes in 2, the cucumbers into quarters, lengthwise, and the lemon into 6 wedges. Tear the radicchio and lettuce.
  3. Place the prosciutto slices on a plate, without overlapping them. Microwave for 3 or 4 minutes, until crispy, watching carefully to prevent them from burning.
  4. In a large regular or ribbed skillet preheated over medium-high heat, without adding any fat, cook the loaves for 1 or 2 minutes on each side, until well toasted.
  5. Spread the vegetables, lemon, prosciutto, bread, lobster meat and shrimp on the board. Place it in the center of the table and assemble the rolls and salads to taste.

Thing :

The fennel can be replaced with celery, it will provide the same crunch with a little more flavor. In Quebec, the season generally begins around mid-May and ends around mid-June. You can buy a live lobster and cook it yourself or ask your fishmonger to do it for you. At the fish store or grocery store, you can also find whole lobsters already cooked, as well as cooked and shelled meat; the latter is available all year round in the frozen foods section.

Photo credit: O'Gleman Media / Sylvie Li

Recipe credit: Geneviève O'Gleman

Source: www.ici.radio-canada.ca



Leave a Comment