Poached Lobster, Scallops and Vegetables with Vermo

Name: Poached Lobster, Scallops and Vegetables with Vermouth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 live lobster; 4 large scallops; carrot, cut into strips; celery, cut into strips; leek, cut into strips; 1 glass dry vermouth; 1 glass white wine; 5 fluid ounces heavy whipping cream; 1 teaspoon chopped dill; 1 ounce chopped shallot; 1 ounce butter

Servings: persons

1
Poach lobster in boiling salted water for 5 minutes.
2
Cool then remove from shell.
3
Heat a thick bottomed pan, fry off the shell.
4
Add shallots, cream, white wine and Vermouth.
5
Cool for 10 minutes.
6
If your scallops are fresh and unprepared, remove roe from scallops and discard.
7
Soften vegetables in butter and add the sauce and chopped dill.
8
Cook gently.
9
Sear scallops in a hot pan, braising on both sides for 2-3 minutes.
10
Add lobster to sauce.
11
Cook for 2-3 minutes.
12
Add scallops and serve.

482

kcal

Calories

Fat

Carbs

Protein

Fat 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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 11 ingredients. The key ingredients include: 1 live lobster, 4 large scallops, carrot, cut into strips, celery, cut into strips, and more.

Yes, Poached Lobster, Scallops and Vegetables with Vermouth 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!

Poached Lobster, Scallops and Vegetables with Vermouth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions