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Lobster, Scallops, and Mussels with Tomato Garlic Vinaigrette

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Lobster, Scallops, and Mussels with Tomato Garlic VinaigretteDitte Isager

You could hardly do better in summer than to combine shellfish and tomatoes—their balance of sweet and savory seems to bring out the best in both. Here, the seafood retains its succulence, while its juices combine with the vinaigrette; you'll want to sop up the excess with bread, or at least eat it with a spoon.

Cooks' notes:

· Lobsters can be cooked and meat removed from shell 1 day ahead, then chilled, covered. · Seafood can be marinated up to 6 hours (any longer and texture will deteriorate).

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