Lobster, Scallops, and Mussels with Tomato Garlic Vinaigrette

Lobster, Scallops, and Mussels with Tomato Garlic Vinaigrette
Photo by Ditte Isager

Ingredients

  • 2/3 cup extra-virgin olive oil
  • 3 garlic cloves
  • 1 pound grape tomatoes
  • 2 ½ cups water
  • 5 tablespoons white-wine vinegar
  • ½ cup dry white wine
  • 4 1 1/2-pound live lobsters
  • + 2 more ingredients
    • 2 pounds cultivated mussels
    • 1 ½ pounds sea scallops, tough ligament removed from side of each if attached and scallops halved horizontally if large

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...

View full recipe at Epicurious

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