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Lobster, Scallops, and Mussels with Tomato Garlic Vinaigrette

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Lobster, Scallops, and Mussels with Tomato Garlic Vinaigrette

Lobster, Scallops, and Mussels with Tomato Garlic Vinaigrette

amanda

Equipment

  • - High-Sided Skillet (Dutch Oven): Ideal for searing scallops and cooking mussels evenly, preventing seafood from sticking.

  • - Large Stock Pot with a Lid: Essential for boiling lobsters, steaming mussels, or preparing vinaigrette's components like tomatoes or garlic in oil.

  • - Immersion Blender (Handheld): Useful for quickly blending ingredients together to make a smooth and velvety seafood sauce or dressing without clumps.

  • - Chef's Knife: For cutting vegetables and herbs that accompany the dish or garnishing purposes.

  • - Garlic Press (Manual): Speeds up mincing garlic, a key ingredient in vinaigrettes and marinades used in this recipe.

  • - Digital Meat Thermometer: Ensures seafood is cooked to the perfect doneness, crucial for lobster and mussels.

  • - Colander with Large Holes: Essential for draining cooked shellfish like mussels, ensuring they're ready to serve without excess water.

  • - Wooden Spoon and Fork Set: Useful for serving the dish or handling seafood while cooking.

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

Instructions

1

Instruction 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

Instruction 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

Instruction 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

Instruction 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

Instruction 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

Instruction 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

Instruction 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.
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