Lobster in Vanilla Sauce

Name: Lobster in Vanilla Sauce
Yield: 2-4
Cuisine: Entrees
Ingredients: 1 carrot, roughly chopped; 1 large onion, roughly chopped; 1 stalk celery, roughly chopped; Few parsley stems; 1 clove garlic; 4-5 black peppercorns; 2 bay leaves; Pinch of thyme; Pinch of tarragon; Salt to taste; .5 gallons fish stock or water; 1 Nielsen-Massey vanilla bean, sliced in half lengthwise; .5 gallons white wine; 2 lobsters, about 1 pound-2 pounds each; 3-4 shallots, chopped; 1/2 teaspoon butter; 2 fl. oz. white wine; 1 vanilla bean, chopped; 1 quart whipping cream; 2-3 branches seaweed; 1 fl. oz. fish glacé (1 oz. Lobster Tomalley may be substituted); 1 pound bay scallops; Salt and pepper to taste; 1 leek, chopped (use all of the white part and 2 inches of the green); 1 tablespoon butter; 6 fl. oz. whipping cream; Salt and pepper to taste

Ingredients

USMetric

Court Bouillon and Lobster:

1 carrot, roughly chopped
1 large onion, roughly chopped
1 stalk celery, roughly chopped
Few parsley stems
1 clove garlic
4-5 black peppercorns
2 bay leaves
Pinch of thyme
Pinch of tarragon
Salt to taste
.5 gallons fish stock or water
1 Nielsen-Massey Gourmet Vanilla Bean
Buy Now, sliced in half lengthwise
.5 gallons white wine
2-3 branches seaweed
2 lobsters, about 1 pound-2 pounds each

Vanilla Sauce:

3-4 shallots, chopped
1/2 teaspoon butter
2 fl. oz. white wine
1 vanilla bean, chopped
1 quart whipping cream
1 fl. oz. fish glacé (1 oz. Lobster Tomalley may be substituted)
1 pound bay scallops
Salt and pepper to taste

Leek Garnish

1 leek, chopped (use all of the white part and 2 inches of the green)
1 tablespoon butter
6 fl. oz. whipping cream
Salt and pepper to taste

Directions

Court Bouillon and Lobster:

Simmer the first 9 ingredients in the fish stock or water for 1 hour. Add the vanilla bean and white wine and bring to a boil. Add the seaweed and lobsters and boil 8 to 10 minutes. Reserve until service.

Vanilla Sauce:

Briefly sauté shallots in butter. Add white wine and vanilla bean. Reduce until almost dry. Add cream and fish glacé. Bring to a boil. Reduce heat and simmer about 5 minutes. At the last minute, add the scallops and simmer until barely done, about 1 1/2 minutes per side. Correct seasoning. Remove pan from heat and reserve, keeping warm.

Leek Garnish

Sauté the leek in the butter until tender but still green in color. Add the whipping cream. Season with salt and pepper and reduce at a low boil until the liquid almost evaporates and a thick sauce forms. Reserve, keeping warm.

For Service:

Shell the lobster tails and claws. Slice the tails into medallions. On each serving plate place 1 spoonful of leeks and half of a lobster. Spoon scallops on top of the leeks. Spoon vanilla sauce over all. Garnish with lobster heads, tails and legs.