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1
In a steamer, steam lobster and clams, approximately 10 minutes.
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2
Remove the lobster and clams.
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3
Reserve the juices.
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4
Crack and separate the claws and tails from the lobster discard the shells.
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5
In a shallow saute pan, add the wine, water, and scallops.
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6
Cook on medium heat until the scallops are done.
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7
Reserve the juices.
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8
Combine the reserved seafood juices, combined, they should equal 1 1/2 cups liquid.
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9
If there is too little liquid, supplement with water.
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10
In a heavy-bottomed pan, add the reserved juices, cognac, and shallots, reduce by half.
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11
Remove from heat add 2 pieces of butter.
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12
Whisk until melted and return to medium heat continue to whisk while adding the butter, the sauce should thicken to the pouring consistency of cream.
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13
Add the salt and pepper, to taste.
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14
Cut the top off the loaf of bread and hollow it out.
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15
Keep the removed bread for bread crumbs.
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16
Leave an inch thick crust on the sides and bottom.
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17
Fill the bread hollow with the seafood and top with the cognac sauce.
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18
Garnish with a sprinkle of parsley.
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19
Serve immediately once assembled.
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20
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
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21
Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
