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