Lobster with red and yellow tomatoes

4 servings

Ingredients

Quantity Ingredient
4 Lobsters -; (1 1/2 lb ea)
1 teaspoon Dijon mustard
1½ tablespoon Balsamic vinegar
1½ tablespoon Red wine vinegar
Salt
Freshly-ground black pepper
6 tablespoons Olive oil
3½ pounds Tomatoes; red, yellow and orange, seeded, diced
3 tablespoons Basil leaves; chopped
4 cups Pea shoots or mesclun or watercress leaves

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. (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@..." 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

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