(serves 4)

  • Two 1 lb. Lobster-1 claw per person, 1/2 tail per person
  • 8 Jumbo Sea Scallops
  • 8 Large Shrimp
  • 1 Shallot Minced
  • 1/2 Cup of Heavy Cream
  • 1/2 Cup Clam Juice
  • 1 Cup of Tomato Puree
  • 1/4 Cup of Brandy
  • 1/4 Cup Sherry
  • 1 Tablespoon of Tarragon
  • 1 Tablespoon of Chervil
  • 3 Tablespoons of Olive Oil

Steam and shell lobsters. Crush shells and set aside for sauce. Peel and de-vein shrimp. Reserve shells for sauce. Heat olive oil to high temperature. Add lobster and shrimp shells. Saute briefly. Add shallots. Add brandy and flame. Add tomato puree, sherry and clam juice. Simmer for approximately 10 minutes. Strain shells. Add heavy cream, shrimp, scallops and lobster. Cook for approximately 5 minutes. Finish with fresh herbs.