Lobster Scallops and Mussels with Tomato Garlic VinaigretteFrom lunasea 8 years ago
- 4 (1 1/2-pound) live lobsters shopping list
- 1/2 cup dry white wine shopping list
- 2 1/2 cups water shopping list
- 1 1/2 pounds sea scallops, tough ligament removed from side of each if attached and scallops halved horizontally if large shopping list
- 2 pound cultivated mussels, scrubbed well and beards removed shopping list
- 2/3 cup extra-virgin olive oil shopping list
- 3 garlic cloves, finely chopped shopping list
- 5 tablespoons white-wine vinegar shopping list
- 1 pound grape tomatoes, halved shopping list
How to make it
- Bring an 8- to 10-quart pot of water to a boil, then plunge 2 lobsters headfirst into water and boil, covered, 6 minutes from time they enter water. Transfer with tongs to a shallow baking pan to cool, then boil remaining 2 lobsters.
- When lobsters are cool enough to handle, twist off tails, claws, and knuckles and remove meat, discarding bodies and shells. Cut tail meat crosswise into 1-inch-thick slices. Put lobster meat in a large bowl.
- Bring wine, water, and 1/2 teaspoon salt to a simmer in a wide heavy medium pot.
- Add scallops and poach at a bare simmer, uncovered, until scallops are just cooked through (opaque), 3 to 4 minutes (Don't overcook!). Transfer with a slotted spoon to bowl with lobster.
- Return liquid to a simmer over medium-high heat. Add mussels and cook, covered, stirring occasionally, until mussels just open wide, checking frequently after 4 minutes and transferring to bowl with seafood. (Discard any mussels that remain unopened after 6 minutes.)
- Strain cooking liquid through a sieve lined with a dampened paper towel. Rinse pot, then return liquid to pot and boil until reduced to 1 cup, about 8 minutes.
- Heat oil, garlic, vinegar, 1/2 cup reduced seafood liquid, and 1/2 teaspoon salt in a 1 1/2- to 2-quart nonreactive saucepan over medium-low heat, stirring occasionally, until warm, about 2 minutes. Add tomatoes and cook until they just begin to wilt but still hold their shape, 3 to 5 minutes.
- Pour hot vinaigrette over seafood and stir gently to coat. Marinate, covered and chilled, at least 2 hours.
- Bring to room temperature, about 30 minutes, before serving.
- **NOTE1: Lobsters can be cooked and meat removed from shell 1 day ahead, then chilled, covered.
- **NOTE 2: Seafood can be marinated up to 6 hours (any longer and texture will deteriorate).
The Cooklunasea Orlando, FL
The Rating8 people
oh no, holy smokes, what a recipe. would you please fed-ex the finished product to me? i just dont have any scallops on hand :-). now, i better trundle off to the shower, spending too m uch time on this site. now, can never be too much - so much fun...morekochhexe in Butzbach loved it
Ooohhhhhh yummmy!!!! I'm definitely saving this! Thanks.jo_jo_ba in Oshawa loved it
Wow... im definately going to try this.. Lobster here in Milan is very expensive, but we do get great scallops and mussels. Im definately going to try this soon. Thanksuk2nyc in Milano, Italy loved it