Lobster, Scallops, and Mussels with Tomato Garlic Vinaigrette

Ingredients

• 4 1 1/2-pound live lobsters
• ½ cup dry white wine
• 2 ½ cups water
• 2 pounds cultivated mussels
• ²/₃ cup extra-virgin olive oil
• 3 garlic cloves
• 5 tablespoons white-wine vinegar
• + 2 more ingredients
• • 1 pound grape tomatoes
  • 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