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

Ingredients:

• 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

Directions:

• 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.