Seafood Platter
Lobsters are a great source of copper and selenium, which support a healthy thyroid, enhanced mood, as well as reduced risk of anemia!
Serves 6.
INGREDIENTS:
4 (1.5 lb) live lobsters
1/2 cup dry white wine
salt
1.5 lb sea scallops, ligament removed from sides and large scallops halved horizontally
2 lbs littleneck clams, scrubbed well
2/3 cup extra-virgin olive oil
3 garlic cloves, finely chopped
5 tablespoons white-wine vinegar
1 lb grape tomatoes, halved
DIRECTIONS:
Bring an 8 to 10-quart pot of water to boil, then plunge 2 lobsters headfirst into water and boil, covered for 6 minutes from the time they enter water. Transfer with tongs to a shallow baking pan to cook, then boil remaining 2 lobsters.
When lobsters are cool enough to handle, twist off tails, claws, and knuckles; remove meat; discard bodies and shells. Cut tail meat crosswise into 1”-thick slices. Put meat in a large bowl.
Bring wine, 2.5 cups of water, and 1/2 teaspoon salt to a simmer in a wide heavy medium pot. Add scallops and keep at a bare simmer, uncovered, until the scallops are just cooked through (opaque), 3-4 minutes. Transfer with a slotted spoon to bowl with lobster.
Return liquid to simmer over medium-high heat. Add clams and cook, covered, stirring occasionally, until clams just open wide, checking frequently after 4 minutes and transferring to bowl with seafood. Discard any clams that remain unopened after 6 minutes.
Strain liquid through a sieve lined with a damp paper towel. Rinse pot, then return liquid to pot; boil until reduced to 1 cup about 8 minutes.
Heat oil, garlic, vinegar, 1/2 cup reduce 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, 3-5 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.