Lobster And Scallops In Court Bouillon Recipes

POACHING LIQUID FOR LOBSTER (COURT BOUILLON)

Steps:

• Bring about 3 quarts of water to a boil. Add the wine, coriander, salt, red pepper, thyme, bay leaves, garlic and lemon to the boiling water, and then reduce the heat and simmer, 10 to 15 minutes.
• Place the lobster in the pot and simmer, 5 minutes. Turn off the heat and let the lobster sit in the hot water 10 minutes.
• Plunge the lobster into a salted ice bath. When completely cool, remove from the ice and serve.

JAMES BUDROS'S LOBSTER AND SCALLOPS WITH BEURRE BLANC

Steps:

• Drop the lobsters into boiling water, cover closely and cook about 10 minutes. Drain.
• Trim off the tough ends of each endive and trim away any brown spots. Cut each endive crosswise in half. Cut each half lengthwise into thin slices. Cut the slices into very thin julienne strips. There should be about four cups.
• Trim off the ends of the leek or leeks. Cut the leeks crosswise, green part and all, into two-inch lengths. Cut each length into very thin julienne strips. There should be about four and one-half cups.
• Heat four tablespoons of the butter in a heavy skillet and add the leeks. Cook, stirring, about 10 minutes. Add the endive, stirring to blend. Add the salt and pepper. Cover closely and cook, stirring occasionally, about three minutes.
• Meanwhile, put the scallops in a small skillet and add the wine. Bring to the boil and cook, stirring occasionally, about one minute. Drain the scallops, reserving the cooking liquid. There should be about one-quarter cup.
• Heat one tablespoon of butter and add the shallots. Add the vinegar, and cook until almost reduced. Add the reserved scallop cooking liquid. Cook until liquid almost evaporates. Add the cream, salt and pepper, and bring to the boil. Cook down until reduced almost by half. Add the remaining eight tablespoons butter, a little at a time, to the sauce, stirring with a wire whisk.
• Pull apart and crack the lobsters, removing the meat from the tails and claws. Cut the meat into neat, bite-size cubes.
• When ready to serve, transfer the hot endive and leek mixture to a warm serving dish. Arrange the lobster pieces over the center of the vegetables. Arrange the scallops around the lobster meat. Spoon the sauce equally over the scallops and lobster meat. You may garnish the top of this with the tip of the lobster heads, arranging them beak to beak. Serve on six warm dinner plates. Top each serving with a teaspoon of caviar.

POACHED SCALLOPS WITH CAVIAR SAUCE

Steps:

• Bring the clam juice and heavy cream to a simmer in a small saucepan. Add the butter and whisk to incorporate. Set aside.
• Bring the court-bouillion to a simmer in a pan large enough to accommodate the scallops. Season the scallops on both sides with salt and pepper. Add the scallops to the simmering court-bouillon and poach gently until they are cooked just to rare, about 1 1/2 minutes for large scallops, 2 to 2 1/2 minutes for jumbo scallops.
• To serve, place a bed of rock salt on each plate and rest a scallop shell on it (if you do not have scallop shells, serve the scallops in shallow bowls). Place 3 large scallops or 1 jumbo in each shell.
• Meanwhile, gently reheat the sauce. Remove from the heat, add the caviar, and stir until the caviar is just heated through, about 45 seconds. Squeeze the juice of the lemon into the sauce, add the chives, and season with pepper. Spoon the sauce over the scallops, making sure the caviar is evenly distributed. Serve immediately.

LOBSTER AND SCALLOPS IN COURT BOUILLON

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.