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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
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