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1
Preheat broiler.
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2
In a large skillet over medium heat, add olive oil and asparagus spears.
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3
Cook until asparagus is crisp-tender, about 5 minutes.
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4
Set aside, and cover to keep warm.
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5
Add more oil to skillet, if needed, and add the onion and herbes de Provence until onion is soft, about 10 minutes.
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6
Set aside, and cover to keep warm.
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7
Add more oil to skillet, if needed, and saute shiitake mushrooms until mushrooms are softened.
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8
Set aside, and cover to keep warm.
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9
Add more oil to skillet, if needed, and saute bell peppers until slightly soft but still crisp.
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10
Set aside, and cover to keep warm.
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11
Add more oil to skillet, if needed, and saute shrimp until just cooked through.
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12
Set aside, and cover to keep warm.
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13
Add more oil to skillet, if needed, and saute sea scallops until just cooked through.
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14
Broil lobster tails, until just tender.
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15
To serve, on a large platter, place a bed of tumeric rice.
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16
Place asparagus around the base of the rice.
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17
Place onions on top of rice.
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18
Place shiitakes on top of onions.
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19
Place bell peppers around the side of the rice.
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20
Place shrimp on top of the shiitakes.
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21
Place scallops around the shrimp.
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22
Place lobster tails on the extreme left and right sides against the rice Pour clarified butter over the lobster tails and rest of the seafood.
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23
Garnish with green onions.
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24
*Cook's Note: Prepare rice according to box directions, adding 2 teaspoons of tumeric when the cooking liquid begins to simmer.
