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
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
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.
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.
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.
Place a ramekin in the center of each plate. Garnish with a wedge of lemon and a few fresh chives.