Lobster, Scallops, and Mussels with Tomato Garlic Vinaigrette

Lobster, Scallops, and Mussels with Tomato Garlic Vinaigrette

Info

Rating
Calories
802.0
Protein
108.0
Sodium
2831.0
Fat
32.0

Description

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 to sop up the excess with bread, or at least eat it with a spoon.

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

  1. 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.
  2. 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.
  3. 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. Transfer with a slotted spoon to bowl with lobster.
  4. 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.)
  5. 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.
  6. 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.
  7. 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.

Tags

    Garlic Tomato Marinate Lobster Mussel Scallop White Wine Summer Chill Gourmet
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