Lobster And Scallops In Court Bouillon Recipes

Steps:

• Bring about 3 quarts of water to a boil. Add the wine, coriander, salt, red pepper, thyme, bay leaves, garlic and lemon to the boiling water, and then reduce the heat and simmer, 10 to 15 minutes.
• Place the lobster in the pot and simmer, 5 minutes. Turn off the heat and let the lobster sit in the hot water 10 minutes.
• Plunge the lobster into a salted ice bath. When completely cool, remove from the ice and serve.

Steps:

• For the sauce: Add the butter to a small saucepan and heat on medium-high heat. Add the garlic and onions and sweat until light brown. Add the flour and stir until mixed. Add the white wine and mix with a whisk. Add the cream and lobster stock and bring to simmer for 5 minutes, stirring occasionally. Add the brandy, hot sauce and salt and pepper to taste. Cool and set aside. Warm in a small saucepan as needed.
• For the scallops: Heat a nonstick pan over high heat. Add the oil. Then lightly salt the scallops and add to the pan. Cook the scallops about 1 1/2 minutes on each side.
• Warm 4 ounces of lobster sauce and place on the plate. Land the scallops over the lobster sauce, drizzle with truffle oil and serve with rice or potatoes and your favorite vegetables.

Steps:

• Cook lobsters in 3 quarts of water for three minutes. Reserve half of lobster water.
• Cut snapper head into four pieces and soak in cold water for 15 minutes. Cook pieces, covered, in reserved lobster water for 30 minutes. Skim and reduce to 6 cups.
• Strain fish stock and add onion, leek, celery and carrots and cook, covered, for 30 minutes over low heat. Season with salt and pepper.
• While vegetables are cooking, remove meat from body and claws. Cut lobster body meat into tiny slices.
• Place lobster meat in eight soup plates with scallops and place in 500- degree oven for 30 seconds. Pour hot bouillon on top of lobster and scallops. Add parsley, dill, tomato, Perce Pierre and whole lobster claw meat on top. Return to oven for 30 seconds and serve immediately.

Steps:

• To make consomme: Put all ingredients into a stockpot and bring to a boil. Cook until liquid is reduced by two-thirds. Strain and season with salt and pepper, if necessary
• Take claws out of shells, try to keep whole. Take tails out of shells and cut in half. Blanch the ramps in boiling salted water for 8 to 10 minutes or until al dente. Melt 2 tablespoons of butter in a skillet over medium heat. Add the leeks and saute for 5 to 10 min. Add blanched ramps and cook until leeks and ramps caramelize to a golden brown. Sautee mushrooms with shallot and garlic in olive oil. Place a saute pan over high heat and add the remaining butter. Heat until butter turns golden brown, sear scallops on both sides until golden brown. If necessary, finish scallops in oven. Lay out 8 bowls and mound the leek and ramp mixture in the center. Next arrange the scallops, haricots verts and mushrooms. Lay the half tail down on the leeks and place the claw on top. Pour the hot consomme into the bowl and top with micro-greens and serve immediately.

Steps:

• Start the stock per directions on the jar. Keep on medium heat but under a boil.
• If scallops are frozen begin thawing them by placing in bowl of luke warm water.
• Heat pot of water to boiling. Add sweet corn and cook 5 minutes.
• Remove corn to cool and add frozen, precooked lobster. Remove from heat and let sit 5 minutes. (If lobster is fresh leave heat on and cook until shells turn red.).
• While lobster is heating, chop scallions and cut corn off of cob.
• Remove lobster from pot. Let cool then remove lobster from shells. Add all shells to lobster bouillon and lower heat to medium-low and simmer.
• I recommend that lobster and scallops be roughly chopped into some large and some small pieces. For presentation purposes you can reserve some nice looking whole claws and scallops.
• Heat olive oil in deep pan, add scallions and sauté 3-4 minutes over medium heat. Add rice, stir to coat well and continue sautéing and stirring until rice has absorbed the oil and appears translucent around the edges with a white spot in the center of each grain. Approximately 3 minutes.
• Lower heat to medium-low and add wine. Simmer and stir until wine is absorbed into rice. Stir in cut corn.
• Begin adding lobster stock into rice by the ladle full (or approximately 1/2 cup at a time). Stir and continue stirring constantly as broth is absorbed. Don't let the risotto get too soupy or too dry. Continue adding broth in this manner and stirring until rice is almost tender. Approximately 20 minutes.
• Just before rice reaches al dente texture, lower heat to simmer, stir in lobster and scallops. Cook another 5 minutes or until rice is al dente and scallops are translucent.
• Turn off heat. Stir in white pepper, salt, sherry, cream, cheese and 1/4 cup broth. Cover, let sit 5 minutes for flavors to blend and rice to absorb more broth. Stir and serve.

Steps:

• Bring the clam juice and heavy cream to a simmer in a small saucepan. Add the butter and whisk to incorporate. Set aside.
• Bring the court-bouillion to a simmer in a pan large enough to accommodate the scallops. Season the scallops on both sides with salt and pepper. Add the scallops to the simmering court-bouillon and poach gently until they are cooked just to rare, about 1 1/2 minutes for large scallops, 2 to 2 1/2 minutes for jumbo scallops.
• To serve, place a bed of rock salt on each plate and rest a scallop shell on it (if you do not have scallop shells, serve the scallops in shallow bowls). Place 3 large scallops or 1 jumbo in each shell.
• Meanwhile, gently reheat the sauce. Remove from the heat, add the caviar, and stir until the caviar is just heated through, about 45 seconds. Squeeze the juice of the lemon into the sauce, add the chives, and season with pepper. Spoon the sauce over the scallops, making sure the caviar is evenly distributed. Serve immediately.