Delicious Lobster, With Tomatoes

These delicious lobsters are first boiled in water then served with olive oil and apple cider vinegar dressing and pea shoots.

Serves: 4
Preparation time: 15 minutes
Cooking time: 15 minutes


  • Four 1 ½ pound lobsters
  • 3 ½ pounds mixed red, yellow, and orange tomatoes, seeded and cut into ¼ inch dice
  • 6 tablespoons extra virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and freshly ground black pepper to taste
  • 4 cups pea shoots or watercress leaves
  • 3 tablespoons roughly chopped basil leaves


  • In a large stockpot, pour 1 inch of water, bring it to a boil over medium heat.
  • Add in lobsters, head first, cover, and cook for 15 minutes or until meat is opaque.
  • Remove from pot with a slotted spoon and transfer to a cutting board back-side down.
  • Meanwhile in a small bowl, whisk together oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until well combined, set aside.
  • In a large bowl toss together tomatoes, 3 tablespoon oil mixture, and basil set aside.
  • Cut the lobsters in half down the middle by using a sharp knife.
  • Divide pea shoots between 4 serving plates and place the lobster on top of each plate.
  • Fill the body cavities with the tomato mixture and season with pepper.
  • Serve with the remaining olive oil dressing.