Good to know! Order by December 13 to have your purchases delivered in time for December 24.
Agreement in principle reached between the SAQ and the SAQ stores and office employees (SEMB) union. 
Favourite store:
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Ingredients
- 1 lobster of 750 g (1 1/2 lb) or 200 g (7 oz) of canned lobster flesh
- 30 ml (2 tbsp) celery, finely chopped
- 45 ml (2 1/2 tbsp) chives, finely chopped
- 45 g (1 1/2 oz) romaine lettuce hearts, thinly sliced
- 1 tomato, drained and seeded, diced
- 1/2 ripe avocado, coarsely diced
- 60 ml (4 tbsp) mayonnaise
- 15 ml (1 tbsp) lemon juice
- Salt and freshly ground black pepper
- A few drops of Tabasco
- 4 hot dog buns
- 40 g (1 1/2 oz) butter, softened
Preparation
- Cook the lobster in highly salted boiling water for 8 to 10 minutes depending on lobster weight.
- Set aside to cool in the refrigerator.
- Once the lobster has cooled, cut open the lobster shell, extract the flesh and cut it into large pieces.
- In a salad bowl, place all the ingredients except the buns and butter.
- Stir gently with a wooden spoon.
- Butter the outside of each bun.
- In a skillet, brown the buns on both sides over high heat.
- Stuff the buns with the lobster mixture.
- Serve with french fries or chips and a green salad.
