Lobster Scallops And Mussels With Tomato Garlic Vinaigrette Recipes

SPAGHETTI WITH LOBSTER AND MUSSELS

Steps:

• In a large kettle bring wine and water to a boil. Add lobsters and cook, covered, 3 minutes. (They will be partially cooked.) Transfer lobsters with tongs to a large bowl and boil cooking liquid until reduced to about 1/3 cup.
• Twist off claws and with flat side of a heavy knife crack claws on one side. Cut off tails and cut each tail crosswise into 4 pieces, cutting through shell and discarding dark intestinal vein. Halve body sections and discard head sacs. Reserve tomalley and any roe if desired. Lobsters may be prepared up to this point 4 hours ahead and chilled, covered.
• In a 6-quart kettle bring 5 quarts salted water to a boil for spaghetti.
• In a 5-quart heavy kettle bring tomato sauce, lobster cooking liquid, and reserved tomalley and roe if using to a simmer, whisking. Add claws and bodies and simmer, covered, 5 minutes, or until claw meat is just cooked through. Transfer claws with tongs to large bowl and keep warm, covered.
• Add tail pieces to sauce and simmer, covered, 3 to 4 minutes, or until just cooked through. Transfer tail pieces with tongs to bowl and keep warm, covered. Remove and discard lobster bodies.
• Add mussels to sauce and simmer, covered, 3 to 8 minutes, checking mussels every minute or so and transferring as opened with tongs to bowl. Keep mussels warm, covered. (Discard any mussels that are unopened after 8 minutes.) Season sauce with salt and pepper and keep warm, covered.
• While seafood is cooking, cook spaghetti in boiling water until al dente and drain in a colander. Add spaghetti, lobster, and mussels to sauce and heat over moderate heat until heated through, stirring and tossing mixture until spaghetti is coated well with sauce.
• Transfer spaghetti and seafood to a large platter and sprinkle with parsley.

SUMMER PAELLA WITH LOBSTER, MUSSELS, SCALLOPS, AND WINE

Steps:

• *Note-if you do not want to work with a live lobster, substitute two frozen, in-shell, 12 ounce tails, thawed and split in half lengthwise.
• Heat the broth, clam juice, and saffron in a saucepan until steaming but not simmering; decrease heat to very low, cover, and keep warm without boiling.
• Position oven rack in the center of the oven; preheat oven to 375°.
• Heat a 14-inch paella pan over medium heat; swirl in the olive oil, then add the onion; cook, stirring frequently, for 4 minutes, until translucent.
• Add in the garlic; cook for 30 seconds.
• Stir in the tomatoes; keep cooking, stirring frequently, until they begin to break down, about 3 minutes.
• Add in the wine; bring to a simmer, scraping up any browned bits in the pan.
• Increase heat and simmer until reduced by half, about 5 minutes.
• Stir in the oregano, thyme, salt, and pepper.
• Then stir in the rice and the warmed broth; bring to a simmer; decrease heat to medium, and simmer for 10 minutes.
• Meanwhile, set the lobster on a lipped cutting board to catch any internal juices; plunge the tip of a sharp knife into its head about ½ inch behind its eye stalks, thereby piercing the brain and instantly killing it; slice the lobster in half lengthwise.
• Stir the green beans into the simmering rice, then set the mussels around the perimeter of the pan, partially submerging them.
• Arrange the scallops in the pan in a circle inside the mussels, partially submerging them as well; and then lay the lobster halves in the center of the pan cut side down.
• Place in the oven; bake for 15 minutes, or until most of the liquid has been absorbed and the rice is fairly tender.
• Transfer to a wire rack, cover tightly with foil, and set aside for 10 minutes.
• If desired, remove the lobster meat from the shell and place on top of the paella before serving.