Lobster, Scallops, and Mussels with Tomato Garlic Vinaigrette

Name: Lobster, Scallops, and Mussels with Tomato Garlic Vinaigrette
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters dry white wine; 3 garlic cloves, finely chopped; 454 grams grape tomatoes, halved; 3 kilograms live lobsters; 907 grams cultivated mussels, scrubbed well and beards removed; 158 milliliters extra-virgin olive oil; 680 grams sea scallops, tough ligament removed from side of each if attached and scallops halved horizontally if large; 591 milliliters water; 5 Tbsps white-wine vinegar

Lobster, Scallops, and Mussels with Tomato Garlic Vinaigrette might be a good recipe to expand your hor d'oeuvre repertoire. This recipe covers 32% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and primal recipe has 411 calories, 31g of protein, and 27g of fat per serving. This recipe serves 6. Head to the store and pick up live lobsters, olive oil, grape tomatoes, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes about 25 hours.

Instructions

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.

Ingredients you will need

Lobster

Water

Equipment you will use

Pot

Transfer with tongs to a shallow baking pan to cool, then boil remaining 2 lobsters.

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Lobster

Equipment you will use

Baking Pan

Tongs

When lobsters are cool enough to handle, twist off tails, claws, and knuckles and remove meat, discarding bodies and shells.

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Lobster

Pasta Shells

Meat

Cut tail meat crosswise into 1-inch-thick slices. Put lobster meat in a large bowl.

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Lobster Meat

Meat

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Bowl

Bring wine, water, and 1/2 teaspoon salt to a simmer in a wide heavy medium pot.

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Water

Salt

Wine

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Pot

Add scallops and poach at a bare simmer, uncovered, until scallops are just cooked through (opaque), 3 to 4 minutes.

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Scallops

Transfer with a slotted spoon to bowl with lobster.

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Lobster

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Slotted Spoon

Bowl

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.)

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Mussels

Seafood

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Bowl

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.

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Paper Towels

Sieve

Pot

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.

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Seafood

Vinegar

Garlic

Salt

Cooking Oil

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Sauce Pan

Add tomatoes and cook until they just begin to wilt but still hold their shape, 3 to 5 minutes.

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Tomato

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.

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Vinaigrette

Seafood

· Lobsters can be cooked and meat removed from shell 1 day ahead, then chilled, covered.· Seafood can be marinated up to 6 hours (any longer and texture will deteriorate).

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Lobster

Seafood

Meat

Equipment

Ingredients

Servings:

118milliliters

dry white wine 3

garlic cloves, finely chopped 454grams

grape tomatoes, halved 3kilograms

live lobsters 907grams

cultivated mussels, scrubbed well and beards removed 158milliliters

extra-virgin olive oil 680grams

sea scallops, tough ligament removed from side of each if attached and scallops halved horizontally if large 591milliliters

water 5Tbsps

white-wine vinegar

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops can be paired with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try GEN5 Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 9 dollars per bottle.