Poached Lobster, Scallops and Vegetables with Vermouth |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Scottish recipe by Jeff Bland, executive head chef of the Balmoral Hotel, Princess Street, Edinburgh Ingredients:
1 live lobster |
4 large scallops |
carrot, cut into strips |
celery, cut into strips |
leek, cut into strips |
1 glass dry vermouth |
1 glass white wine |
5 fluid ounces heavy whipping cream |
1 teaspoon chopped dill |
1 ounce chopped shallot |
1 ounce butter |
Directions:
1. Poach lobster in boiling salted water for 5 minutes.
2. Cool then remove from shell.
3. Heat a thick bottomed pan, fry off the shell.
4. Add shallots, cream, white wine and Vermouth.
5. Cool for 10 minutes.
6. If your scallops are fresh and unprepared, remove roe from scallops and discard.
7. Soften vegetables in butter and add the sauce and chopped dill.
8. Cook gently.
9. Sear scallops in a hot pan, braising on both sides for 2-3 minutes.
10. Add lobster to sauce.
11. Cook for 2-3 minutes.
12. Add scallops and serve.
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