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Gallery

Lobster with Red and Yellow Tomatoes

                              Credit: 
                              James Merrell

Recipe Summary

Yield: Serves 4

Ingredients

Ingredient Checklist

Four 1 1/2-pound lobsters

3 1/2 pounds yellow, red, and orange tomatoes, seeded and cut into 1/4-inch dice

For the Garnish

3 tablespoons roughly chopped basil leaves

4 cups pea shoots, watercress leaves, or mesclun

For the Vinaigrette

1 teaspoon Dijon mustard

1 1/2 teaspoons balsamic vinegar

1 1/2 tablespoons red-wine vinegar

Salt and freshly ground pepper

6 tablespoons extra-virgin olive oil

Gallery

Lobster with Red and Yellow Tomatoes

                              Credit: 
                              James Merrell

Recipe Summary

Yield: Serves 4

Lobster with Red and Yellow Tomatoes

                              Credit: 
                              James Merrell

Lobster with Red and Yellow Tomatoes

                              Credit: 
                              James Merrell

Lobster with Red and Yellow Tomatoes

Recipe Summary

Yield: Serves 4

Recipe Summary

Yield: Serves 4

Yield: Serves 4

Serves 4

Ingredients

Ingredients

  • Four 1 1/2-pound lobsters

  • 3 1/2 pounds yellow, red, and orange tomatoes, seeded and cut into 1/4-inch dice

  • 3 tablespoons roughly chopped basil leaves

  • 4 cups pea shoots, watercress leaves, or mesclun

  • 1 teaspoon Dijon mustard

  • 1 1/2 teaspoons balsamic vinegar

  • 1 1/2 tablespoons red-wine vinegar

  • Salt and freshly ground pepper

  • 6 tablespoons extra-virgin olive oil

Directions

Pour 1 inch of water into large stockpot; bring to a boil. Add lobsters, head first, cover, and cook until meat is opaque, 12 to 15 minutes. Remove from pot; transfer to cutting board back-side down.

Meanwhile, whisk mustard, vinegars, and salt and pepper to taste. Slowly whisk in oil until combined; set aside.

Toss together the tomatoes, basil, and 3 tablespoons vinaigrette, and set aside.

Using a sharp large knife, cut the lobsters in half down the middle. Divide the pea shoots among four dinner plates, and place the lobsters on top. Fill the body cavities with the tomatoes, and sprinkle with pepper. Serve the remaining vinaigrette on the side.

Reviews

Add Rating & Review

6 Ratings

5 star values:

                                  1

4 star values:

                                  4

3 star values:

                                  1

2 star values:

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1 star values:

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Reviews

Add Rating & Review

6 Ratings

5 star values:

                                  1

4 star values:

                                  4

3 star values:

                                  1

2 star values:

                                  0

1 star values:

                                  0

Add Rating & Review

6 Ratings

5 star values:

                                  1

4 star values:

                                  4

3 star values:

                                  1

2 star values:

                                  0

1 star values:

                                  0

6 Ratings

5 star values:

                                  1

4 star values:

                                  4

3 star values:

                                  1

2 star values:

                                  0

1 star values:

                                  0

6 Ratings

5 star values:

                                  1

4 star values:

                                  4

3 star values:

                                  1

2 star values:

                                  0

1 star values:

                                  0
  • 5 star values:
  • 1
  • 4 star values:
  • 4
  • 3 star values:
  • 1
  • 2 star values:
  • 0
  • 1 star values:
  • 0

All Reviews for Lobster with Red and Yellow Tomatoes

  • of Reviews

Reviews:

Most Helpful

Most Helpful

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All Reviews for Lobster with Red and Yellow Tomatoes

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest