| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
|
4 |
Servings |
INGREDIENTS
| 4 |
|
Lobsters -, 1 1/2 lb ea |
| 1 |
t |
Dijon mustard |
| 1 1/2 |
T |
Balsamic vinegar |
| 1 1/2 |
T |
Red wine vinegar |
|
|
Salt |
|
|
Freshly-ground black pepper |
| 6 |
T |
Olive oil |
| 3 1/2 |
lb |
Tomatoes, red yellow and |
|
|
orange seeded diced |
| 3 |
T |
Basil leaves, chopped |
| 4 |
c |
Pea shoots or mesclun or |
|
|
watercress leaves |
INSTRUCTIONS
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.
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