Best Lobster And Scallops In Court Bouillon Recipes

DECADENT LOBSTER & SCALLOP RISOTTO

Steps:

• Start the stock per directions on the jar. Keep on medium heat but under a boil.
• If scallops are frozen begin thawing them by placing in bowl of luke warm water.
• Heat pot of water to boiling. Add sweet corn and cook 5 minutes.
• Remove corn to cool and add frozen, precooked lobster. Remove from heat and let sit 5 minutes. (If lobster is fresh leave heat on and cook until shells turn red.).
• While lobster is heating, chop scallions and cut corn off of cob.
• Remove lobster from pot. Let cool then remove lobster from shells. Add all shells to lobster bouillon and lower heat to medium-low and simmer.
• I recommend that lobster and scallops be roughly chopped into some large and some small pieces. For presentation purposes you can reserve some nice looking whole claws and scallops.
• Heat olive oil in deep pan, add scallions and sauté 3-4 minutes over medium heat. Add rice, stir to coat well and continue sautéing and stirring until rice has absorbed the oil and appears translucent around the edges with a white spot in the center of each grain. Approximately 3 minutes.
• Lower heat to medium-low and add wine. Simmer and stir until wine is absorbed into rice. Stir in cut corn.
• Begin adding lobster stock into rice by the ladle full (or approximately 1/2 cup at a time). Stir and continue stirring constantly as broth is absorbed. Don't let the risotto get too soupy or too dry. Continue adding broth in this manner and stirring until rice is almost tender. Approximately 20 minutes.
• Just before rice reaches al dente texture, lower heat to simmer, stir in lobster and scallops. Cook another 5 minutes or until rice is al dente and scallops are translucent.
• Turn off heat. Stir in white pepper, salt, sherry, cream, cheese and 1/4 cup broth. Cover, let sit 5 minutes for flavors to blend and rice to absorb more broth. Stir and serve.

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.

LOBSTER AND SCALLOP CEVICHE

Steps:

• Blanch lobster in boiling water for 6 minutes. Remove from heat. Put lobster on ice bath. Once cool, cut lobster into small pieces.
• Cut the cleaned scallops into thin slices. Combine scallops and lobster in a bowl. Pour the citrus juices over scallops and lobster. Add the onions, tomatoes, cilantro, habanero, olive oil, ketchup, salt, and pepper. Mix gently to coat the scallops and lobster. Cover the bowl tightly, refrigerate for 4 hours to "cook".
• Drain the juice, and arrange on plates. Garnish with fresh avocado and plantain chips.

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.