Lobster Lentil Arugula Salad
Enjoy a flavorful blend of earthy lentils, luxurious lobster, and peppery arugula in Chef Michael Smith's Lobster Lentil Arugula Salad. Perfect for seafood and salad lovers alike!
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Cooking tools:
- Saucepan
- Pot
- Stove
- Colander
- Chef's knife
- Cutting board
- Nutcracker
- Glove
- Serving bowl
- Whisk
- Measuring cup
- Measuring spoon
- Grater
Ingredients
- 4 cups (1 L) or so water
- 1 cup (250 mL) of green or du Puy lentils
- 1/2 teaspoon (2 mL) of salt
- 2 to 4 lobsters
- 1 gallon (4 L) of local water
- 1/2 cup (125 mL) of salt
- 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
- 4 thinly sliced green onions
- 2 ribs of celery, chopped
- 1 large carrot, shredded
- 5 ounces (about 6 cups) of arugula
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