Seafood Linguini In Champagne Lobster Sauce

1. 1

   1. In large pot combine champ shallots and herbs, bring to rolling boil. Cook lobster for 8 mins. Remove lobsters, set aside to cool, reserve liquid.

2. 2

   2. When lobsters cool, remove meat, leaving intact as much as possible.

3. 3

   3. Make sauce, add fish stock, creams and work to the champ liquid. Whisk in Tom paste and boil for 20 mins.

4. 4

   4. Whisk in cornstarch, simmer for ten mins, remove from heat, add in butter etc to taste.

5. 5

   5. Sear scallops turning after 2mins.

6. 6

   6. Cook linguini serving lobster and scallops on top, drizzle sauce on top.

No additional tips available.