Lobster And Sea Scallops With Spring Vegetables Recipes

Steps:

• Put oil and butter in a large pot or Dutch oven over medium-low heat. When butter is melted, add flour and cook, stirring almost constantly, until roux darkens and becomes fragrant, about 15 to 20 minutes; as it cooks, adjust heat as necessary to keep mixture from burning. Add onion, bell pepper, celery and garlic and raise heat to medium. Sprinkle with salt and pepper and cook, stirring frequently, until vegetables have softened, about 10 more minutes.
• Stir in the stock, tomatoes, thyme, oregano, bay leaves and cayenne. Cover, bring to a boil, then reduce heat so soup bubbles steadily. Cook for about 20 minutes or until flavors meld. Add scallops and cook until they are no longer translucent, about 2 minutes. Remove bay leaves. Taste, adjust seasoning and serve, garnished with parsley.

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.