Seared Sea Scallops with Lobster Sauce
SEARED SEA SCALLOPS with Lobster Sauce
3 lobster bodies (meat removed)
3 shallots large diced
2 medium sized carrots large diced
2 celery stalks chopped
1/4 cup tomato paste
6 sprigs of tarragon (leaves on)
1 bay leaf
1 cup sherry
3 gallons of water
Creamy Lobster Sauce:
1 quart heavy cream
Lobster Stock: Cook lobsters and remove meat, reserve shells. Sauté lobster shells in a large stockpot for 5 to 7 minutes over medium heat. Add all ingredients except sherry and water and sauté for another 2 to 3 minutes. Deglaze with the sherry and add water. Cook over low heat for 2 to 3 hours (do not boil). Puree the stock with the immersion blender. Strain and cool.
Creamy Lobster Sauce: Reduce the lobster stock over medium heat, straining several times, to about 1 quart. Add the heavy cream and ring up to a boil. Season with salt and white pepper. Strain and cool.
Labels: The ChopHouse