Free Recipe Lobster with Red And Yellow Tomatoes
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Lobster with Red And Yellow Tomatoes Recipe
4 Lobsters -; (1 1/2 lb ea)
1 ts Dijon mustard
1-1/2 tb Balsamic vinegar
1-1/2 tb Red wine vinegar
Salt
Freshly-ground black pepper
6 tb Olive oil
3-1/2 lb Tomatoes; red, yellow and
-orange, seeded, diced
3 tb Basil leaves; chopped
4 c Pea shoots or mesclun or
-watercress leaves
Lobster with Red And Yellow Tomatoes Preparation
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. (Note: This cooking method produces the tastiest lobsters. The more traditional one immerses them in a large pot of boiling water.) 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. Makes 4 servings. Source: Martha Stewart Living Magazine, Jul/Aug 1997 S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Per serving: 182 Calories (kcal); 20g Total Fat; (98% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 4
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