Lobster Lentil Arugula Salad - Chef Michael Smith

Ingredients

• 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
• 4 thinly sliced green onions
• 2 ribs of celery, chopped
• 1 large carrot, shredded
• 5 ounces (about 6 cups) of arugula