Lobster And Scallops In Court Bouillon Recipes

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POACHING LIQUID FOR LOBSTER (COURT BOUILLON)



Poaching Liquid for Lobster (Court Bouillon) image

Provided by Anne Burrell

Categories     main-dish

Time 40m

Yield 1 gallon poaching liquid

Number Of Ingredients 9

1 cup white wine
1 tablespoon coriander seeds
1 tablespoon kosher salt
Pinch crushed red pepper
Bundle thyme
2 bay leaves
1 head garlic, halved horizontally
1 lemon, halved and squeezed
One 1 to 2-pound Maine lobster

Steps:

  • Bring about 3 quarts of water to a boil. Add the wine, coriander, salt, red pepper, thyme, bay leaves, garlic and lemon to the boiling water, and then reduce the heat and simmer, 10 to 15 minutes.
  • Place the lobster in the pot and simmer, 5 minutes. Turn off the heat and let the lobster sit in the hot water 10 minutes.
  • Plunge the lobster into a salted ice bath. When completely cool, remove from the ice and serve.

COURT-BOUILLON



Court-Bouillon image

Court-boullion is a traditional poaching broth for fish. Use this to make our Boiled Lobster Tails.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 6 quarts

Number Of Ingredients 10

1 bunch fresh thyme
1 bunch fresh flat-leaf parsley
1/2 teaspoon whole black peppercorns
1/2 teaspoon whole fennel seeds
3 dried bay leaves
1 bottle (750 ml) dry white wine
1 leek, white and pale-green parts only, sliced into 1/4-inch rounds, washed well and drained
2 medium carrots, peeled and sliced into 1/4-inch rounds
1 lemon, washed and sliced into 1/4-inch rounds
2 tablespoons coarse salt

Steps:

  • Fill a large stockpot with 7 quarts of water. Make a bouquet garni: Place the herbs, spices, and bay leaves on a square of cheesecloth; tie into a bundle with kitchen twine. Add to pot. Stir in wine, leek, carrots, lemon, and salt.
  • Cover, and bring mixture to a simmer over medium-low heat. Uncover; gently simmer 30 minutes. Pour through a fine sieve into a large bowl; discard solids. Let cool completely.

LOBSTER AND SCALLOPS IN COURT BOUILLON



Lobster and Scallops In Court Bouillon image

Provided by Marian Burros

Categories     dinner, soups and stews, main course

Time 1h30m

Yield 8 servings

Number Of Ingredients 12

4 one-pound lobsters
1 red snapper head
4 ounces onion, very thinly sliced
1 leek, thinly sliced
1 stalk celery, peeled and sliced
4 ounces carrots, peeled and sliced
Salt and white pepper to taste
1/2 pound bay scallops
1 small bunch parsley, coarsely chopped
1 small bunch dill, coarsely chopped
1 tomato, peeled, seeded and diced
4 ounces Perce Pierre (see note) blanched for 30 seconds

Steps:

  • Cook lobsters in 3 quarts of water for three minutes. Reserve half of lobster water.
  • Cut snapper head into four pieces and soak in cold water for 15 minutes. Cook pieces, covered, in reserved lobster water for 30 minutes. Skim and reduce to 6 cups.
  • Strain fish stock and add onion, leek, celery and carrots and cook, covered, for 30 minutes over low heat. Season with salt and pepper.
  • While vegetables are cooking, remove meat from body and claws. Cut lobster body meat into tiny slices.
  • Place lobster meat in eight soup plates with scallops and place in 500- degree oven for 30 seconds. Pour hot bouillon on top of lobster and scallops. Add parsley, dill, tomato, Perce Pierre and whole lobster claw meat on top. Return to oven for 30 seconds and serve immediately.

Nutrition Facts : @context http, Calories 221, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 0 grams, Sodium 1093 milligrams, Sugar 2 grams, TransFat 0 grams

HALIBUT AU COURT BOUILLON



Halibut au Court Bouillon image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 11

3 cups dry white wine
6 cups water
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon olive oil
8 (4-ounce) pieces halibut fillet
2 teaspoons chopped fresh parsley leaves (wash and dry before chopping)
Garnish: lemon wedges

Steps:

  • In a 6-quart heavy saucepan bring wine and water to a boil with onion, carrot, celery, salt and pepper and simmer 20 minutes. Add oil and halibut and poach fish at a bare simmer, covered, until just cooked through, 5 to 6 minutes. Transfer fish with a slotted spoon to 8 plates. Spoon court bouillon over fish. Sprinkle fish with fresh coriander and garnish with lemon wedges.

JAMES BUDROS'S LOBSTER AND SCALLOPS WITH BEURRE BLANC



James Budros's lobster and scallops with beurre blanc image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 50m

Yield Six servings

Number Of Ingredients 12

2 live lobsters, each weighing about 1 1/4 pounds
3 large endives, about 3/4 pound
1 or 2 leeks, green part and all, about 3/4 pound
13 tablespoons butter
Salt to taste, if desired
Freshly ground pepper to taste
1 pound scallops, preferably bay scallops (if sea scallops are used, cut them into quarters)
1/4 cup dry white wine
2 tablespoons finely chopped shallots
1/4 cup whitewine vinegar
1/2 cup heavy cream
6 teaspoons black caviar

Steps:

  • Drop the lobsters into boiling water, cover closely and cook about 10 minutes. Drain.
  • Trim off the tough ends of each endive and trim away any brown spots. Cut each endive crosswise in half. Cut each half lengthwise into thin slices. Cut the slices into very thin julienne strips. There should be about four cups.
  • Trim off the ends of the leek or leeks. Cut the leeks crosswise, green part and all, into two-inch lengths. Cut each length into very thin julienne strips. There should be about four and one-half cups.
  • Heat four tablespoons of the butter in a heavy skillet and add the leeks. Cook, stirring, about 10 minutes. Add the endive, stirring to blend. Add the salt and pepper. Cover closely and cook, stirring occasionally, about three minutes.
  • Meanwhile, put the scallops in a small skillet and add the wine. Bring to the boil and cook, stirring occasionally, about one minute. Drain the scallops, reserving the cooking liquid. There should be about one-quarter cup.
  • Heat one tablespoon of butter and add the shallots. Add the vinegar, and cook until almost reduced. Add the reserved scallop cooking liquid. Cook until liquid almost evaporates. Add the cream, salt and pepper, and bring to the boil. Cook down until reduced almost by half. Add the remaining eight tablespoons butter, a little at a time, to the sauce, stirring with a wire whisk.
  • Pull apart and crack the lobsters, removing the meat from the tails and claws. Cut the meat into neat, bite-size cubes.
  • When ready to serve, transfer the hot endive and leek mixture to a warm serving dish. Arrange the lobster pieces over the center of the vegetables. Arrange the scallops around the lobster meat. Spoon the sauce equally over the scallops and lobster meat. You may garnish the top of this with the tip of the lobster heads, arranging them beak to beak. Serve on six warm dinner plates. Top each serving with a teaspoon of caviar.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 34 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 21 grams, Sodium 660 milligrams, Sugar 2 grams, TransFat 1 gram

POACHED SCALLOPS WITH CAVIAR SAUCE



Poached Scallops with Caviar Sauce image

Provided by Eric Ripert

Categories     Fish     Shellfish     Poach     Quick & Easy     Scallop

Yield Makes 6 servings

Number Of Ingredients 12

1 cup clam juice
1/2 cup heavy cream
1 tablespoon cold unsalted butter
3 cups Court-Bouillon
18 large sea scallops or 6 jumbo live scallops in the shell
Fine sea salt and freshly ground white pepper
3 ounces osetra caviar
1/2 lemon, seeds removed
2 tablespoons thinly sliced chives
6 jumbo scallop shells (reserved from the live scallops or purchased at a gourmet shop) (optional)
Special Equipment
Rock salt (if using scallop shells)

Steps:

  • Bring the clam juice and heavy cream to a simmer in a small saucepan. Add the butter and whisk to incorporate. Set aside.
  • Bring the court-bouillion to a simmer in a pan large enough to accommodate the scallops. Season the scallops on both sides with salt and pepper. Add the scallops to the simmering court-bouillon and poach gently until they are cooked just to rare, about 1 1/2 minutes for large scallops, 2 to 2 1/2 minutes for jumbo scallops.
  • To serve, place a bed of rock salt on each plate and rest a scallop shell on it (if you do not have scallop shells, serve the scallops in shallow bowls). Place 3 large scallops or 1 jumbo in each shell.
  • Meanwhile, gently reheat the sauce. Remove from the heat, add the caviar, and stir until the caviar is just heated through, about 45 seconds. Squeeze the juice of the lemon into the sauce, add the chives, and season with pepper. Spoon the sauce over the scallops, making sure the caviar is evenly distributed. Serve immediately.

LOBSTER, SHRIMP AND SCALLOP PASTA



Lobster, Shrimp and Scallop Pasta image

Supposibly this recipe came from Red Lobster. I just know that when I made it there was nothing left and everyone wanted more.

Provided by Shon Marie

Categories     < 60 Mins

Time 40m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 16

2 lbs linguine, cooked & drained
4 ounces lobster meat, 1 inch pieces
16 medium shrimp, 31/35 size peeled and deveined
6 ounces bay scallops
2 yellow squash, cut in half and 1/2 inches slices
1 red bell pepper, 1 inch pieces
4 ounces snow peas
2 tablespoons garlic, chopped fine
4 ounces butter
1/2 cup white wine
10 ounces chicken stock
1 teaspoon salt
1/2 teaspoon ground pepper
3 tablespoons fresh lemon juice
1 tablespoon cornstarch
2 tablespoons parsley, fresh and chopped

Steps:

  • Saute all seafood in 2 oz butter until half cooked, remove and set aside.
  • Saute vegetalbes and garlic in remaining 2 oz butter for 5 minutes.
  • Add white wine, cook for 2 more minutes, add chicken stock, salt & pepper, simmer for 5 minutes.
  • Mix lemon juice and cornstarch and blend into chicken stock.
  • Return seafood to pan.
  • Simmer 5 minutes.
  • Add chopped parsley and serve over noodles.

SCALLOPS IN PASTRY WITH LOBSTER SAUCE



Scallops in Pastry with Lobster Sauce image

This is a very rich dish, a little goes a long way! Served as a side dish or an entree, this is my favorite recipe and always gets rave reviews.

Provided by Trish Clifton Wiltshire

Categories     Lobster Recipes

Time 40m

Yield 4

Number Of Ingredients 8

¼ cup butter
1 (10 ounce) lobster tail
¼ cup all-purpose flour
1 cup heavy cream
¼ cup cream sherry
12 large sea scallops
4 slices Gouda cheese
1 (15 ounce) package double crust ready-to-use pie crust

Steps:

  • Melt the butter in a large skillet over medium heat. Split the shell of the lobster tail lengthwise and add to the skillet. Cook, turning occasionally, until the shell is bright red and meat is opaque. Remove the tail from the pan. Peel off the shell and dice the meat; set aside.
  • Whisk the flour into the butter; cooking and stirring over medium heat for a few minutes, then gradually whisk in the cream and sherry. Continue to stir constantly over medium heat until thickened, about 2 minutes. Fold in lobster meat and remove from the heat.
  • Preheat the oven to 350 degrees F (175 degrees C). Unroll the pie crusts onto a clean surface and cut into eight 6 inch circles. You may need to use a rolling pin to make them large enough to get four out of each crust. Press the circles into four individual sized ramekins. You could also cut 4 inch circles and press them into the cups of a muffin tin for appetizer sized servings.
  • Place 3 scallops into each ramekin and top each serving with a slice of Gouda cheese. Cover with remaining pie crust dough and crimp the edges to seal.
  • Bake in the preheated oven until the crusts are brown, 12 to 15 minutes. Serve topped with lobster sauce.

Nutrition Facts : Calories 1162.7 calories, Carbohydrate 61.3 g, Cholesterol 258.9 mg, Fat 76.4 g, Fiber 3.8 g, Protein 56.3 g, SaturatedFat 34.9 g, Sodium 1493.7 mg, Sugar 0.9 g

DECADENT LOBSTER & SCALLOP RISOTTO



Decadent Lobster & Scallop Risotto image

An elegant and easy to make dish that can make a little seafood go a long way. Perfect for a romantic dinner for two or for an impress-your-guests dinner party appetizer or side dish. The key to the mouthwatering lobster flavor is in the lobster stock used. The use of frozen lobster and sea scallops (which I always have in my freezer) makes this something you can quickly whip up from ingredients on hand. Substituting King or Snow crab would work just as well. Serve with champagne, sparkling wine or the same dry white wine used in the preparation for a perfect finish.

Provided by Ultimate foodie far

Categories     One Dish Meal

Time 1h

Yield 4-6 main dish or side dish portions, 4-6 serving(s)

Number Of Ingredients 13

2 ears sweet corn (I prefer white, will equal approximately 1cup when cut off the cob)
6 -7 cups lobster stock (I recommend Better Than Bouillon brand jarred lobster base)
6 lobster claws (precooked & frozen) or 2 lobster tails (retain all the shells to enhance the broth)
8 sea scallops
2 shallots, finely chopped (or 1/3 yellow or white onion)
3 tablespoons olive oil
1 cup champagne (or prosecco) or 1 cup dry white wine (such as sauvignon blanc)
1 1/2 cups arborio rice
1 tablespoon dry sherry
1 tablespoon heavy cream (or half & half)
3 tablespoons parmigiano-reggiano cheese, finely grated
white pepper, to taste
sea salt, to taste

Steps:

  • Start the stock per directions on the jar. Keep on medium heat but under a boil.
  • If scallops are frozen begin thawing them by placing in bowl of luke warm water.
  • Heat pot of water to boiling. Add sweet corn and cook 5 minutes.
  • Remove corn to cool and add frozen, precooked lobster. Remove from heat and let sit 5 minutes. (If lobster is fresh leave heat on and cook until shells turn red.).
  • While lobster is heating, chop scallions and cut corn off of cob.
  • Remove lobster from pot. Let cool then remove lobster from shells. Add all shells to lobster bouillon and lower heat to medium-low and simmer.
  • I recommend that lobster and scallops be roughly chopped into some large and some small pieces. For presentation purposes you can reserve some nice looking whole claws and scallops.
  • Heat olive oil in deep pan, add scallions and sauté 3-4 minutes over medium heat. Add rice, stir to coat well and continue sautéing and stirring until rice has absorbed the oil and appears translucent around the edges with a white spot in the center of each grain. Approximately 3 minutes.
  • Lower heat to medium-low and add wine. Simmer and stir until wine is absorbed into rice. Stir in cut corn.
  • Begin adding lobster stock into rice by the ladle full (or approximately 1/2 cup at a time). Stir and continue stirring constantly as broth is absorbed. Don't let the risotto get too soupy or too dry. Continue adding broth in this manner and stirring until rice is almost tender. Approximately 20 minutes.
  • Just before rice reaches al dente texture, lower heat to simmer, stir in lobster and scallops. Cook another 5 minutes or until rice is al dente and scallops are translucent.
  • Turn off heat. Stir in white pepper, salt, sherry, cream, cheese and 1/4 cup broth. Cover, let sit 5 minutes for flavors to blend and rice to absorb more broth. Stir and serve.

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