LOBSTER SALAD WITH GREENS AND CITRUS VINAIGRETTE
The sweetness of the lobster and tomatoes is balanced by a light but flavorful lemon-orange dressing. Tarragon adds a fresh zing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes. (Do not let water boil.) Transfer lobsters to ice-water bath using tongs. Let stand for 10 minutes to cool.
- Meanwhile, whisk together oil, zests and juices, mustard, shallot, and 1/2 teaspoon salt.
- Crack lobster claws, knuckles, and tails, and remove meat. Slice tail meat 1/2 inch thick, and leave claws and knuckles whole.
- Combine lobster, greens, tomato, and tarragon. Drizzle with dressing, and toss to coat. Garnish with tarragon. Serve immediately.
Nutrition Facts : Calories 202 g, Cholesterol 82 g, Fiber 2 g, Protein 25 g, SaturatedFat 1 g, Sodium 625 g
LOBSTER, SCALLOPS, AND MUSSELS WITH TOMATO GARLIC VINAIGRETTE
Steps:
- 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, and knuckles and remove meat, discarding bodies and shells. Cut tail meat crosswise into 1-inch-thick slices. Put lobster meat in a large bowl.
- Bring wine, water, and 1/2 teaspoon salt to a simmer in a wide heavy medium pot. Add scallops and poach at a bare simmer, uncovered, until scallops are just cooked through (opaque), 3 to 4 minutes. Transfer with a slotted spoon to bowl with lobster.
- Return liquid to a simmer over medium-high heat. Add mussels and cook, covered, stirring occasionally, until mussels just open wide, checking frequently after 4 minutes and transferring to bowl with seafood. (Discard any mussels that remain unopened after 6 minutes.)
- Strain cooking liquid through a sieve lined with a dampened paper towel. Rinse pot, then return liquid to pot and boil until reduced to 1 cup, about 8 minutes.
- Heat oil, garlic, vinegar, 1/2 cup reduced seafood liquid, and 1/2 teaspoon salt in a 1 1/2- to 2-quart nonreactive saucepan over medium-low heat, stirring occasionally, until warm, about 2 minutes. Add tomatoes and cook until they just begin to wilt but still hold their shape, 3 to 5 minutes.
- Pour hot vinaigrette over seafood and stir gently to coat. Marinate, covered and chilled, at least 2 hours. Bring to room temperature, about 30 minutes, before serving.
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