ACT TWO asked two prominent chefs for their favorite healthy summer recipes. The challenge was to create something that’s delicious (of course) but also focused on healthful ingredients that can be combined in an unexpected way. The results? Lobster and lentils! Read on for details on how to create a healthy summer dinner that will keep your stomach—and waistline—satisfied.
Simmer vegetables in olive oil with bouquet garni. Add lentils, simmering 5-10 minutes, stirring carefully. Cover with vegetable stock 2″ above lentils. Bring to a boil, then lower to a simmer, cover and cook just past al dente. Cool on a flat sheet pan and store carefully, avoiding any contact without gloves or utensil.
Blanch carrots in salted water until tender, reserving cooking liquid. Place carrots in blender with at least a cup and a half of cooking liquid. Add Dijon, vinegar and honey. Blend thoroughly; adding oil only once all other ingredients are homogeneous. Season and thin out with cooking liquid to taste.
Arrange each plate, first mixing lentil salad with carrot vinaigrette, using a mold to hold compact in the center of your plate. Garnish symmetrically with tofu cubes and radish slices.
Poach lobster in boiling water. One lobster per person.
Cook lobster for 5 minutes and then shock in an ice bath until cold. Set aside.
Whisk together the Habanero Love (see recipe below), mango puree, orange juice, and lime juice in a large bowl. Add the onion, tomato, and cilantro, stir well, and set aside.
Makes approximately 2½ cups
Heat a large saucepan over medium heat. Pour in the olive oil and add the bell peppers, onion, carrots, and garlic. Add a good sprinkle of salt and cook, stirring occasionally, until the vegetables have all softened, about 20 minutes.
Stir in the habanero and book for 5 minutes more. Let the mixture cool to room temperature.
Transfer it to a blender, along with ½ cup water. Work in batches, if necessary. Blend until the Habanero Love is very smooth—Michael Jackson smooth. Store in a tightly-covered container in the refrigerator for up to a week.
As served at Paloma Restaurant in Stamford, CT
Recipe courtesy of Chef Aarón Sánchez, Simple Food, Big Flavor