Serving Information
(4 servings, total meal in 1 hour and 20 minutes.)
Ingredients:
Steamed Lobster: (prep time approximately 25 minutes with cooking)
Two 1 ½ lb. Hard Shell Maine Lobsters
Lobster Sauce: (prep time approximately 30 minutes)
6 T. unsalted butter, divided
4 T. dry sherry or white wine
2 T. fresh lemon juice
2 T. flour
1/2 cup heavy cream
Fresh nutmeg
Salt and pepper
Crumb Crust: (prep time approximately 5 minutes)
4 T. unsalted butter, melted
¾ cup panko bread crumbs
½ tsp. coarse kosher salt
A few grinds of fresh black pepper
Zest of ½ of a lemon
1 T. chopped fresh chives
A teaspoon of fresh rosemary, finely chopped
Lemon wedges and fresh chives for garnish
For the Scallop: (approximately 18 minutes including bake time)
4 large Maine sea scallops
Directions:
Steamed Lobster
-Bring 2 inches of water to a boil in a medium stock pot and add 1 teaspoon of salt for each quart of water.
-Add the lobsters, cover and cook for 10 minutes.
-Remove meat from shells, including any roe, leaving knuckle and claw meat whole. Devein tails and cut into bite sized pieces. Set aside. Reserve shells.
Lobster Sauce:
-In a large saucepan melt 4 T. of the butter over medium heat.
-Add the lobster shells and sauté for 3-4 minutes. Drizzle with the sherry and lemon juice and cook 1 minute longer.
-Add 4 cups water, bring to a boil, then reduce heat and simmer until liquid is reduced to 1-1/2 cups-about 15 minutes.
-Strain lobster shells through a sieve, pressing to extract all the liquid. Reserve liquid. Discard shells.
-Melt 2 T. butter in a saucepan over medium heat. Whisk in flour and cook for about a minute until smooth. -
-Add the reserved lobster stock and whisk until thickened.
-Whisk in heavy cream.
-Season to taste with salt and freshly ground black pepper, finish with a grating of fresh nutmeg.
Crumb Crust:
-Whisk all ingredients until well combined.
For the Scallop:
-Pre-heat oven to 400 degrees.
-Lightly butter the inside of 4, 6oz ramekins.
-Place a scallop in the bottom of each and divide the lobster among them, placing a whole claw on the top of each.
-Spoon equal amounts of the sauce over each and top generously with the crumb.
-Bake for 10-12 minutes or until the sauce is bubbly and the crumb is golden.
Plating:
-Place a ramekin in the center of each plate.
-Garnish with a wedge of lemon and a few fresh chives.
