Maine Lobster and Diver Seared Scallops Truffle-Roasted Porcini Mushrooms, Lemon Lobster Butter Sauce

Seafood

Ingredients for Maine Lobster and Diver Seared Scallops Truffle-Roasted Porcini Mushrooms, Lemon Lobster Butter Sauce

1 2 lb Maine lobster
2 U8 diver scallops
2 C porcini mushrooms
1 t black perigord truffle slices
1 C heavy cream
1 C lobster glace
1 t sweet lemon zest puree
1 C olive oil
salt and pepper
1 1/2 C 82% Italian butter
1/4 C garlic puree
1/4 C veal demi-glace
1/2 C Cointreau liquor

Method for Maine Lobster and Diver Seared Scallops Truffle-Roasted Porcini Mushrooms, Lemon Lobster Butter Sauce

• Heat lobster glace, add 1/2 cup cream and then whisk in butter (Beurre Blanc).
• Add lemon zest puree, salt and pepper to taste and reserve warm.
• Sauté mushrooms in hot oil until some caramelization. Add garlic and cook until brown.
• Deglaze with Cointreau.
• Add veal demi, herbs and truffle, finish with a pat of butter - hold mushrooms warm.
• On a 2-pound lobster, cook claws for 6 minutes in court bouillon. Cook the tails for 4 to 5 minutes. Plunge both in ice water when finished to use later.
• Salt and pepper scallops and sear in hot oil, finish in 500 degree oven for three minutes.
• Bring lobster to 180 degrees in melted butter in a sauté pan, salt and pepper when done.
• Place mushrooms in bowl, scallops on top and lobster around. Spoon lobster butter sauce on top. Garnish with some mache or micro greens.

11111 N. 7th Street, Phoenix, AZ, 85020
602-866-6350