Find below some of their recipes prepared aboard the AML Cavalier Maxim in Montreal and the AML Louis Joliet in Quebec City.
The Bonne Entente
Lobster Tacos
4 tacos
- 4 tortillas of 7 inches
- 200 gr. lobster meat
- Washed and blanched fiddleheads
Chipotle sour cream
- 100 ml of sour cream
- 15 gr. chipotle purée
- Chives
Pickled red cabbage
- 200 gr. red cabbage
- 50 ml of apple cider vinegar
Mayonnaise for lobster
- 100 ml of mayonnaise
- 15 gr. capers
- 15 gr. chopped pickles
- Sriracha
Cover the bottom of the tortilla with chipotle sour cream. Add cabbage and lobster in mayonnaise. Finish with the fiddleheads previously seasoned with the classic shallot vinaigrette.
Jean-François Bélair, Chef
Restaurant L'épicier de Montréal
Ravioli
Fresh dough
- 700g flour
- 3 yolks
- 7 whole eggs
- 5g of salt
Work the dough well for about 10 minutes. Cut the dough into long strips of 6cm wide and then make the ravioli with a cookie cutter using the crab meat.
Stuffing
- Crab 400g
- Celeris 75g (brunoise dropped in white wine)
- White wine shallots 75g
- Chives
- Lemon yuzu
Mix everything together with a portion of cilantro-levy milk to bind, then shape the ravioli.
Cilantro and leek milk
- 1l of 35% cream
- 500ml of 2% milk
- 2 bunches of coriander
- 1 bunch of lovage
- 1/2 bunch of thyme
- 5 cloves of garlic
- 2 shallots
Put everything together and reduce by half. Pass through a sieve.
Lobster bisque
- 1kg of lobster carcasses
- 100g of carrots
- 100g of celery
- 100g of onion
- 100g of tomato paste
- 2 cloves of garlic
- 100ml of cognac
- 100ml white wine
- 4L of water
- 5g of saffron QC
Brown the lobster carcasses until cardinalized (red color of the carcasses). Add the mirepoix (celery, carrots, onion and tomato paste), brown well. Flambé with cognac and deglaze with white wine. Add water and let simmer on a very low heat for a few hours (3). Add the saffron and bind lightly with the roux.
Blanch a few asparagus tips in well salted water then fry them quickly in a hazelnut butter for a few seconds. Garnish with finely chopped chives, rectify. Serve.
Taste.
Philippe Hêtu, Chef
Hilton Quebec
Nordic shrimp verrine with strawberry salsa and liqueur of litchees
- 500 g of shrimps
- 50 g strawberries in small cubes
- 15 ml olive oil
- 30 ml of liqueur of litchee
- salt and pepper
Place fresh shrimp in the bottom of a small glass, add the diced strawberry mixture on top of the shrimp and decorate with a flower.
Lobster salad with radish micro pods and edible flowers
- 500 g of diced lobster
- 45 ml of homemade mayonnaise
- 30 ml of sortilège
- salt, pepper
- ½ diced red onion and 1 sweet bell pepper
Place the lobster salad in a verrine and decorate with the radish and taget micro pods.
Mario R. Gagnon, Executive Chef
Soubois Restaurant
Lobster claws marinated in lemon
Wild mushroom mayonnaise with hazelnut butter
- 12 cooked lobster claws, shelled
- Zest and juice of one large lemon
- 1 ½ cups of mayonnaise
- 2 cups wild mushroom mixture, chopped
- 4 sprigs fresh tarragon, finely chopped
- A few leaves of fresh parsley, finely chopped
- 1 ½ cups butter
- 2 tbsp. olive oil
- Salt, pepper
1. Place the lobster claws in an airtight bag with the lemon juice and zest. Let marinate for at least one hour in a cool place.
2. In a frying pan over medium-high heat, cook the butter until it takes on a golden color, then set aside in a glass bowl.
3. In the same pan, cook the mushrooms over high heat with the olive oil, seasoning well with salt and pepper. Cook for about 6 minutes so that the mushrooms are well cooked and golden. Set aside
4. In a large bowl, combine mayonnaise, mushrooms, tarragon, parsley and nut butter, mix well and place in the bottom of the verrines.
5. Garnish each glass with two lobster claws for 6 servings, and place in your mouth and that of your guests!
Stimpson's cactus with buckwheat honey Anicet's honeys Wild flower powder
2 cans of already cooked stimpson clams
1 tablespoon of buckwheat honey from Miels D'Anicet
2 tablespoons of wild flower powder
2 tablespoons lemon juice
1 tablespoon of olive oil
A few fresh coriander leaves
Flower of salt, pepper
1. Mix all the ingredients in a bowl, season well with salt and pepper.
2. Garnish with the coriander leaves
*As for the wild flower powder, you can find it in some delicatessens but it is quite rare! At Soubois, we are fortunate to have suppliers who can find exceptional wildflower products such as dehydrated flowers. We then put them through a spice mill to make a fine powder with a floral flavor to season some of our creations! For example, coltsfoot, wild roses or fireweed that even have a slight sweet taste!
Northern shrimp shell with wild rose Clay pepper, cherry, goat cheese
- 3 cups cooked prawns
- 2 tbsp. wild rose powder
- 1 tbsp. clay chili
- 1 cup firm goat cheese, cut into very small cubes
- 1 cup pitted red cherries
- 1 tbsp. Balconville cider vinegar
- 1 tbsp olive oil
- A few sorrel leaves
- Flower of salt, pepper
1. Blend the cherries in a blender to make a smooth purée.
2. In a large bowl, mix the shrimp, cherry puree, rose powder, clay pepper, goat cheese, olive oil, vinegar and season with fleur de sel and pepper,
3. Serve in shot glasses and garnish with a sorrel leaf, an herb with a lemony, slightly acidic taste.
*Clay pepper is a product that we use a lot at Soubois, it is a beautiful product from Quebec grown on clay soil, which has pungent notes of course, fruity and a little sweet! It is in a way our Espelette pepper. As for the Balconville vinegar, it is made from late harvested apple musts which give it a perfect balance of tannins, acidity and sugar. An exceptional vinegar that Guillaume Daly, the Soubois' executive chef, uses masterfully to enhance the acidity of certain sauces, marinades or vinaigrettes!
Mathieu Perreaul-Jessery, Sous-Chef
