Recipe

Lobster Scallops And Mussels With Tomato Garlic Vinaigrette Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 1 year, 9 months ago You could hardly do better in summer than to combine shellfish and tomatoes—their balance of sweet and savory seems to bring out the best in both. Here, the seafood retains its succulence, while its juices combine with the vinaigrette; you'll want ... More Prep:45m Cook:180m Servings:6	Lunasea
	lobster whitewine scallops mussels garlic vinegar tomatoes

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wolfpackja

danadooley

jo_jo_ba

kochhexe

trigger

cheryilyn

gingerlea

uk2nyc

Ingredients

4 (1 1/2-pound) live lobsters

1/2 cup dry white wine

2 1/2 cups water

1 1/2 pounds sea scallops, tough ligament removed from side of each if attached and scallops halved horizontally if large

2 pound cultivated mussels, scrubbed well and beards removed

2/3 cup extra-virgin olive oil

3 garlic cloves, finely chopped

5 tablespoons white-wine vinegar

1 pound grape tomatoes, halved

Directions

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).

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Comments

kochhexe 1 year, 9 months ago said:
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. hugs to you, Renate

jo_jo_ba 1 year, 9 months ago said:
Ooohhhhhh yummmy!!!! I'm definitely saving this! Thanks.

uk2nyc 1 year, 9 months ago said:
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. Thanks

danadooley 1 year, 8 months ago said:
I think I'll do this with crayfish instead of fantastically expensive lobster. Stupendous recipe, even if toms and I aren't exactly best buddies lol Thanks for sharing. Gets my 5

trigger 1 year, 2 months ago said:
More More I want more of this fantastic recipe.
Oh Vickie this is a quadruple 5 recipe
Flagged as beautiful and unique!
Michael

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