Lobster and Scallops In Court Bouillon Recipe

Name: Lobster and Scallops In Court Bouillon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 one-pound lobsters; 1 red snapper head; 4 ounces onion, very thinly sliced; 1 leek, thinly sliced; 1 stalk celery, peeled and sliced; 4 ounces carrots, peeled and sliced; Salt and white pepper to taste; 1/2 pound bay scallops; 1 small bunch parsley, coarsely chopped; 1 small bunch dill, coarsely chopped; 1 tomato, peeled, seeded and diced; 4 ounces Perce Pierre (see note) blanched for 30 seconds

Servings: persons

4 one-pound lobsters
1 red snapper head
4 ounces onion, very thinly sliced
1 leek, thinly sliced
1 stalk celery, peeled and sliced
4 ounces carrots, peeled and sliced
Salt and white pepper to taste
1/2 pound bay scallops
1 small bunch parsley, coarsely chopped
1 small bunch dill, coarsely chopped
1 tomato, peeled, seeded and diced
4 ounces Perce Pierre (see note) blanched for 30 seconds

1
Cook lobsters in 3 quarts of water for three minutes.
2
Reserve half of lobster water.
3
Cut snapper head into four pieces and soak in cold water for 15 minutes.
4
Cook pieces, covered, in reserved lobster water for 30 minutes.
5
Skim and reduce to 6 cups.
6
Strain fish stock and add onion, leek, celery and carrots and cook, covered, for 30 minutes over low heat.
7
Season with salt and pepper.
8
While vegetables are cooking, remove meat from body and claws.
9
Cut lobster body meat into tiny slices.
10
Place lobster meat in eight soup plates with scallops and place in 500- degree oven for 30 seconds.
11
Pour hot bouillon on top of lobster and scallops.
12
Add parsley, dill, tomato, Perce Pierre and whole lobster claw meat on top.
13
Return to oven for 30 seconds and serve immediately.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 one-pound lobsters, 1 red snapper head, 4 ounces onion, very thinly sliced, 1 leek, thinly sliced, and more.

Yes, Lobster and Scallops In Court Bouillon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lobster and Scallops In Court Bouillon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions