Lobster, Scallops, and Mussels with Tomato Garlic Vinaigrette

Ingredients

  • 4 (1 ½-pound) live lobsters
  • ½ cup dry white wine
  • 2 ½ cups water
  • 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 more ingredients
    • 1 pound grape tomatoes, halved

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...

View full recipe at SpringPad

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