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1
Drop the lobsters into boiling water, cover closely and cook about 10 minutes.
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2
Drain.
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3
Trim off the tough ends of each endive and trim away any brown spots.
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4
Cut each endive crosswise in half.
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5
Cut each half lengthwise into thin slices.
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6
Cut the slices into very thin julienne strips.
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7
There should be about four cups.
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8
Trim off the ends of the leek or leeks.
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9
Cut the leeks crosswise, green part and all, into two-inch lengths.
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10
Cut each length into very thin julienne strips.
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11
There should be about four and one-half cups.
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12
Heat four tablespoons of the butter in a heavy skillet and add the leeks.
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13
Cook, stirring, about 10 minutes.
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14
Add the endive, stirring to blend.
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15
Add the salt and pepper.
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16
Cover closely and cook, stirring occasionally, about three minutes.
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17
Meanwhile, put the scallops in a small skillet and add the wine.
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18
Bring to the boil and cook, stirring occasionally, about one minute.
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19
Drain the scallops, reserving the cooking liquid.
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20
There should be about one-quarter cup.
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21
Heat one tablespoon of butter and add the shallots.
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22
Add the vinegar, and cook until almost reduced.
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23
Add the reserved scallop cooking liquid.
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24
Cook until liquid almost evaporates.
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25
Add the cream, salt and pepper, and bring to the boil.
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26
Cook down until reduced almost by half.
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27
Add the remaining eight tablespoons butter, a little at a time, to the sauce, stirring with a wire whisk.
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28
Pull apart and crack the lobsters, removing the meat from the tails and claws.
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29
Cut the meat into neat, bite-size cubes.
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30
When ready to serve, transfer the hot endive and leek mixture to a warm serving dish.
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31
Arrange the lobster pieces over the center of the vegetables.
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32
Arrange the scallops around the lobster meat.
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33
Spoon the sauce equally over the scallops and lobster meat.
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34
You may garnish the top of this with the tip of the lobster heads, arranging them beak to beak.
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35
Serve on six warm dinner plates.
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36
Top each serving with a teaspoon of caviar.
