Poached Lobster, Scallops and Vegetables with Vermouth Recipe

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 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

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.

No additional tips available.

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

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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.

Poached Lobster, Scallops and Vegetables with Vermouth

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