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5. Layer the romaine, mangoes, chicken, red pepper, fennel, snap peas, and scallions in a large bowl. Top with the remaining mint and cilantro. Serve with dressing on the side, or add dressing to the bowl.

lemongrass marinade

MAKES 1 2/3 CUPS

This marinade may be made in advance and kept in the refrigerator for 2 days.

4 stalks lemongrass, tough outer leaves removed, cut into pieces

1 1-inch piece peeled fresh ginger, roughly chopped

4 garlic cloves

2 shallots, peeled and roughly chopped

2 tablespoons brown sugar

½ cup mirin

2 tablespoons Asian fish sauce

6 tablespoons canola oil

Add the lemongrass, ginger, garlic, and shallots through the feed tube of a food processor with motor running. Process until very finely chopped. Add the sugar, mirin, and fish sauce; process until pureed, scraping the sides as needed. With the motor running, slowly add the oil; process until incorporated.

warm butter-poached lobster salad with tarragon-citrus dressing

SERVES 2

Coarse salt

2 tablespoons distilled white vinegar

1 live lobster (about 1¼ pounds)

1 tangelo, tangerine, or orange (7 ounces), plus 1 cup juice, strained

½ cup (1 stick) cold unsalted butter, cut into small pieces

1 sprig fresh tarragon, plus 10 leaves

¼ teaspoon freshly ground white pepper

4 leaves Bibb lettuce

1. Bring a large pot of water to a boil; add 2 tablespoons salt and the vinegar. Plunge lobster head first into water; cook 3 minutes (meat will not be fully cooked). Transfer lobster to a cutting board.

2. Using a kitchen towel to protect your hands, twist off tail and claws; discard body. Twist fan off end of tail, and push meat out of shell. Alternatively, use kitchen shears to cut up length of tail, and pull shell away from meat. Cut tail meat in half lengthwise, and transfer to a plate lined with paper towels; set aside. Separate claws from knuckles; twist and pull off pincers, being careful to keep meat intact. With back of knife, crack knuckle end of claw to loosen shell. Gently remove whole piece of meat; set aside with tail. Using your finger or the handle of a spoon, push knuckle meat out of shell. Wipe any white residue off meat. Meat can be refrigerated in an airtight container up to 2 hours ahead; bring to room temperature before poaching.

3. Remove peel and pith from tangelo using a sharp knife. Working over a bowl, carve out flesh between membranes, allowing segments to drop into bowl. Squeeze juice from membranes into bowl. Transfer juice in bowl to a separate bowl; reserve juice for dressing.

4. Put 1/3 cup juice into a small saucepan; bring to a boil. Reduce heat to low, and whisk in butter, 1 piece at a time, until smooth. Add a pinch of salt and the tarragon sprig. Submerge lobster meat in the butter sauce. Poach until opaque and cooked through, 2½ to 3 minutes.

5. Whisk 3 tablespoons warm poaching liquid into 2 tablespoons reserved juice in bowl; whisk in pepper and ½ teaspoon salt. Add lobster to dressing; toss gently to coat. Just before serving, add tangelo segments and tarragon leaves; toss gently to combine. Season with salt.

6. Arrange 2 lettuce leaves on each serving plate. Place lobster and tangelo segments on top. Spoon dressing over top.

basque salad

SERVES 4 TO 6

for the salad

1 pound small Yukon Gold potatoes

1 cup dry sherry

½ teaspoon saffron threads

1 tablespoon extra-virgin olive oil

1 fillet wild striped bass (1 pound), skin on

Coarse salt and freshly ground pepper

3 ounces dried chorizo sausage, cut into ¼-inch-thick slices

4 shallots, thinly sliced into rings

6 littleneck clams, scrubbed well

12 mussels (about 8 ounces), scrubbed well and debearded

2 tablespoons fresh lemon juice

2 pounds medium tomatoes, cut into ¼-inch-thick slices

for the dressing

1 tablespoon fresh lemon juice

2 tablespoons finely chopped fresh flat-leaf parsley

2 tablespoons finely chopped fresh basil

2 tablespoons extra-virgin olive oil

for serving

Saffron Aïoli (recipe follows)

1 baguette, torn into large pieces and lightly toasted