Poached Lobster, Scallops and Vegetables with Vermouth

Ingredients

• 1 live lobster
• 4 large scallops
• carrot, cut into strips
• celery, cut into strips
• leek, cut into strips
• 1 glass dry vermouth
• 1 glass white wine
• 5 fluid ounces heavy whipping cream
• 1 teaspoon chopped dill
• 1 ounce chopped shallot
• 1 ounce butter

Directions

1. 1

   Poach lobster in boiling salted water for 5 minutes.

2. 2

   Cool then remove from shell.

3. 3

   Heat a thick bottomed pan, fry off the shell.

4. 4

   Add shallots, cream, white wine and Vermouth.

5. 5

   Cool for 10 minutes.

6. 6

   If your scallops are fresh and unprepared, remove roe from scallops and discard.

7. 7

   Soften vegetables in butter and add the sauce and chopped dill.

8. 8

   Cook gently.

9. 9

   Sear scallops in a hot pan, braising on both sides for 2-3 minutes.

10. 10

    Add lobster to sauce.

11. 11

    Cook for 2-3 minutes.

12. 12

    Add scallops and serve.