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1
Steam lobster for 15 minutes.
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2
Cool completely, 45 minutes to 1 hour, and remove the meat from the shells.
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3
Keep claw meat whole.
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4
Coarsely chop tail meat.
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5
Break up all shells and save for the sauce.
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6
Reserve lobster meat in the refrigerator.
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7
Heat canola oil in saute pan and saute vegetables with thyme leaves until shallots are transparent.
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8
Add reserved lobster shells to pan and cook for 1 minute, stirring shells to completely heat and coat.
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9
Pour in sherry and then brandy to deglaze pan; simmer for 2 minutes.
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10
Add the chicken broth and simmer on low heat until reduced by half, about 4 minutes.
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11
Mix in the tomato paste and add salt and pepper, to taste.
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12
Add the heavy cream, stir, and bring to a simmer.
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13
Simmer gently until cream and tomato paste bind, about 2 minutes.
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14
Strain sauce in a strainer over a small bowl.
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15
Keep warm until other seafood is prepared.
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16
For the seafood: Heat pan with canola oil to medium.
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17
In a small bowl mix together salt, pepper, thyme, and parsley.
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18
Liberally coat cod fillets with seasoning mixture, then drizzle with olive oil.
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19
Place fillets, skin side down, in hot saute pan.
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20
Allow fish to cook 3 to 4 minutes until skin side is crusted nicely, then carefully turn and cook 3 to 4 minutes on other side.
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21
While fish is finishing, place a generous handful of field greens on each plate.
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22
Lean sauteed fish against the greens.
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23
Quickly pour excess oil off from pan and saute shrimp until pink, about 1 1/2 minutes on each side.
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24
Lift out shrimp to plate and add chopped lobster and crabmeat to the pan.
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25
Add brandy cream sauce and heat mixture briefly until warmed.
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26
Pour half of seafood-cream sauce mixture over bottom half of each fillet.
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27
Garnish each plate with one lobster claw and two shrimp.
