To serve 2:
Blanche the tomatoes by cutting out the core and scoring the tops before dropping into boiling water for just 10 seconds. Remove and immediately place in iced water to facilitate removing the skins easily. Once skinned, cut in half and take out the seeds which should be kept to one side with the skins. Dice the halved tomatoes. Put the skins, the seeds, the sugar and the vinegar into a small saucepan and cook on a low heat until all the liquid has gone. Push through a sieve and add the olive oil, diced tomatoes and chopped chives or basil. Mix together to form the vierge.
Gill netting using monofilament nets is far less selective and has more issues with by catch of non target species such as rare sharks, skates and cetaceans.
Pot caught lobster is the best choice. Potting is a selective, low impact fishery and there are many local bye-laws that protect the stocks of Lobster.
Live oysters are mainly served raw. All you need is a knife, a bottle of good wine, and a little lemon or tobasco and away you go!