This salad perfectly combines the flavours of the land and sea! The earthy heartiness of the lentils anchors the dish, the brininess of lobster adds lots of luxurious sweetness and the sharp, peppery arugula ties everything together.
Yield: 4-6 servings
For the lentils
4 cups (1 L) or so water
1 cup (250 mL) of green or du Puy lentils
1/2 teaspoon (2 mL) of salt
For the Lobster
2 to 4 lobsters
1 gallon (4 L) of local water
1/2 cup (125 mL) of salt
For the Salad
1 tablespoon (15 mL) of olive oil
1 tablespoon (15 mL) of local cider
1 tablespoon (15 mL) of honey
1 tablespoon (15 mL) of Dijon mustard
1/2 teaspoon (2 mL) of salt
4 thinly sliced green onions
2 ribs of celery, chopped
1 large carrot, shredded
5 ounces (about 6 cups) of arugula
Begin with the lentils. In a medium saucepan over medium high heat bring the water, lentils and salt to a boil. Reduce the heat to maintain a simmer and continue cooking and tasting just until the lentils are tender, about 15-20 minutes. Strain off any excess water, cool to room temperature and the lentils are ready to add to any salad.
Meanwhile cook the lobster. In a second large pot bring the water and salt to a vigorous boil. Remove the rubber bands from the claws by firmly grasping and crossing the claws over the body. Plunge the lobsters into the water and cook for 15 minutes. Cool the lobsters until you can handle them. Protect your hands with a pair of gloves and remove all the meat from the tail, knuckles and claws. Grasp the lobster firmly by the tail and head and twist off the tail. Crush in your hand to break the shell then pry apart the tail. Break the claw open with the back of a knife or nut cracker. Cut open the knuckles. Reserve the lobster meat.
To serve, in a large festive salad bowl whisk together the oil, vinegar, honey, mustard and salt. Toss in the vegetables and cooked lentils. Just before serving, throw in the arugula and toss everything, including the lobster, together thoroughly, evenly distributing the vinaigrette. Serve and share!
© Chef Michael Smith
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