Name: Lobster, Scallops, and Mussels with Tomato Garlic Vinaigrette
Cook time: 45 min
Total time: 3 1/4 hr
Yield: Makes 6 servings
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

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Lobster, Scallops, and Mussels with Tomato Garlic VinaigretteDitte Isager

You could hardly do better in summer than to combine shellfish and tomatoes—their balance of sweet and savory seems to bring out the best in both. Here, the seafood retains its succulence, while its juices combine with the vinaigrette; you'll want to sop up the excess with bread, or at least eat it with a spoon.

Cooks' notes:

· Lobsters can be cooked and meat removed from shell 1 day ahead, then chilled, covered. · Seafood can be marinated up to 6 hours (any longer and texture will deteriorate).

Recipe notes

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