Lobster, Scallops, and Mussels with Tomato Garlic Vinaigrette

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

• 4 (675g) live lobsters

• 120ml dry white wine

• 600ml water

• 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 garlic cloves, finely chopped

• 80ml white-wine vinegar

• 450g grape tomatoes, halved

How to make Lobster, Scallops, and Mussels with Tomato Garlic Vinaigrette

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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.