Seafood Salad with Fennel and Green Beans

Ingredients

• 1 pound large shrimp in shell (21 to 25 per lb)
• 2 small fennel bulbs (sometimes called anise)
• 1 pound sea scallops, tough muscle from side of each discarded
• ½ pound green beans
• ¾ teaspoon salt
• 1 adjustable-blade slicer
• 1 green-bean frencher (optional)
• + 8 more ingredients
• • ¹/₃ cup fresh basil leaves
  • 2 tablespoons extra-virgin olive oil
  • coarse sea salt
  • 2 tablespoons red-wine vinegar
  • 1 1 1/4-lb live lobster
  • ¾ pound cherry tomatoes
  • ½ cup red onion
  • ¼ teaspoon black pepper

Bring an 8-quart pot three-quarters full of salted water to a boil. While water is heating, force beans, stem ends first, through frencher (see cooks' note, below). Cook beans in boiling water, uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon (reservin...

View full recipe at Epicurious