Lobster Lentil Arugula Salad
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.
Ingredients
For the lentils
4 cups or so water
1 cup of green or du Puy lentils
1/2 teaspoon of salt
For the Lobster
2 to 4 lobsters
1 gallon of local water
1/2 cup of salt
For the Salad
1 tablespoon of olive oil
1 tablespoon of local cider
1 tablespoon of honey
1 tablespoon of Dijon mustard
1/2 teaspoon of salt
4 thinly sliced green onions
2 ribs of celery, chopped
1 large carrot, shredded
5 ounces (about 6 cups) of arugula
4 cups or so water
1 cup of green or du Puy lentils
1/2 teaspoon of salt
For the Lobster
2 to 4 lobsters
1 gallon of local water
1/2 cup of salt
For the Salad
1 tablespoon of olive oil
1 tablespoon of local cider
1 tablespoon of honey
1 tablespoon of Dijon mustard
1/2 teaspoon of salt
4 thinly sliced green onions
2 ribs of celery, chopped
1 large carrot, shredded
5 ounces (about 6 cups) of arugula
Instructions
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
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
Other Recipes
Comments
Leave a Reply
Howdy very nice website!! Guy .. Beautiful .. Amazing .. I will bookmark your web site and take the feeds additionally…I am satisfied to search out numerous helpful info here within the submit, we want work out extra techniques on this regard, thanks for sharing. . . . . .