1 – 1 1/2 lbs. Maine lobster
1/2 Pineapple, large
3 Oz Pineapple juice
2/3 Tbs Butter
1 Shallot, minced
2 1/2 Oz Cachaça and white wine mix (10:2 ratio)
4 Oz Prepared Maine lobster bisque
Salt and freshly ground black pepper, to taste
3 Sea scallops
Parsley, chopped, to taste
1/3 C. Black rice, steamed
6 Oz Heavy cream
1/2 Tbs Truffle butter
Blanch Maine lobster claws for 1 minute; add rest of Maine lobster to pot and blanch 1 minute more. Place blanched Maine lobster in ice bath. When cool, remove meat from shell; cube meat and reserve.
With a melon baller, scoop the pineapple from its shell to make a pineapple bowl. Reserve the pineapple chunks to make juice.
Preheat the oven to 350 degrees F. Bake pineapple bowl for 10 minutes. Remove and discard excess juices.
In a sauté pan over medium-high heat, melt butter and add shallots. Flambé with cachaça mixture. Add Maine lobster bisque and pineapple juice, and cook until liquid is reduced to 20 percent. Meanwhile, reduce heavy cream by half. Add truffle butter; reserve. Add reserved Maine lobster claw meat. Cook for 1 minute; add remaining reserved Maine lobster and cook 2 minutes more. Add reserved reduced heavy cream and truffle butter. Add salt and pepper to taste.
Season scallops with salt, pepper and parsley. Grill 1 minute on each side. 6. Fill pineapple bowl with black rice; add lobster mixture. Arrange scallops along three sides of the pineapple bowl.