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NEW YORK (CBSNewYork) – Chef Brandon Fay, managing director for Trattoria Dell’Arte, stopped by to show how to make a sweet seafood dish and super-healthy alternative to ice cream. Lobster & Grilled Peach Panzanella Salad Grilling lobster enhances their sweet meat and pairs perfectly with ripe peaches. Throw the peaches on the grill along with a baguette for a summertime riff on panzanella salad. Serves 4 What you’ll need: For the panzanella salad: 1 shallot, thinly sliced 2 tbsp. sherry vinegar 1/2 cup extra virgin olive oil, divided Kosher salt and freshly ground black pepper, to taste 4 ripe peaches, halved and pitted 1 small baguette, split lengthwise 1 clove garlic 2 sprigs mint, leaves torn For the lobster: 4, 1 lb. lobsters, split lengthwise 1/4 cup extra virgin olive oil, plus more for garnish Kosher salt and freshly ground black pepper, to taste Pinch red pepper flakes 1 lemon, freshly squeezed 1/4 cup chopped parsley How to make it… For the lobster: 1. Preheat grill to medium high heat; drizzle lobsters with oil and season to taste with salt, pepper and red pepper flakes. 2. Grill lobsters, cut side down, until nicely charred and their shells turn red, about 5-8 minutes. Flip and continue grilling until meat is cooked through, about 4 minutes longer. Remove from grill and drizzle with lemon juice and garnish with chopped parsley and more olive oil. Serve with panzanella salad. For the panzanella salad: 1. Preheat grill to medium high heat; in the interim, toss shallots with sherry vinegar oil in a large bowl. Let sit for 5 minutes to slightly pickle onions; season to taste. 2. Drizzle peaches and baguette with 1/4 cup olive oil. Season to taste. Grill peaches and bread, cut side down, until lightly charred, about 5 minutes. Flip and continue grilling until slightly charred, about 3-5 minutes. Remove and set aside. 3. Rub garlic clove over cut side of baguette. Roughly chop bread into bite-size pieces; set aside. 4. Roughly chop peaches into bite-size pieces. 5. Whisk remaining 1/4 cup olive oil into the shallot mixture. Add peaches, bread, and mint. Season to taste; add more olive oil if necessary. Serve with grilled lobster. The Healthiest & Quickest Ice Cream All you need are bananas, a freezer and a blender to make this frozen treat. Serves 4 What you’ll need: 4 bananas 1/4 tsp. cinnamon 1 tbsp. peanut butter 2 tbsp. milk Almonds, for serving Chopped dates, optional Strawberry jam, optional Dark chocolate chunks, optional Nutella, optional Honey, optional Fresh berries, optional How to make it… 1. Peel bananas and freeze; once frozen, transfer bananas to a blender with cinnamon, peanut butter, and milk; blend until smooth. The texture will be similar to soft serve; if you’d like something closer to ice cream, return mixture to the freezer. 2. Serve with any of the toppings listed above.

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Lobster & Grilled Peach Panzanella Salad, Healthiest & Quickest Ice Cream