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).

Reviews & Comments 6

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    " It was excellent "
    jo_jo_ba ate it and said...
    FYI don't toss the shells! They're absolute gold for stock and sauce bases!
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    More More I want more of this fantastic recipe.
    Oh Vickie this is a quadruple 5 recipe
    Flagged as beautiful and unique!
    Was this review helpful? Yes Flag
    " It was excellent "
    danadooley ate it and 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
    Was this review helpful? Yes Flag
    " It was excellent "
    uk2nyc ate it and 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
    Was this review helpful? Yes Flag
    " It was excellent "
    jo_jo_ba ate it and said...
    Ooohhhhhh yummmy!!!! I'm definitely saving this! Thanks.
    Was this review helpful? Yes Flag
    " It was excellent "
    kochhexe ate it and 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
    Was this review helpful? Yes Flag

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