Homard, Coquilles Saint-Jacques et Moules avec Vinaigrette Tomate Ail

Ingredients for Lobster, Scallops, and Mussels with Tomato Garlic Vinaigrette

• 4 (675g) live lobsters

• 120ml de vin blanc sec

• 600ml d'eau

• 675g sea scallops, tough ligament removed from side of each if attached and scallops halved horizontally if large

• 900g cultivated mussels, scrubbed well and beards removed

• 160ml extra-virgin olive oil

• 3 gousses d'ail, finement hachées

• 5 tablespoons white-wine vinegar

• 450g grape tomatoes, halved

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 teaspoons 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. 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 240ml , about 8 minutes.

Heat oil, garlic, vinegar, 120ml reduced seafood liquid, and 1/2 teaspoons 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.

Avertissement

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