Vermouth-infused Scottish Seafood Delight

Poached Lobster, Scallops, and Vegetables with Vermouth Recipe

Recipe Overview:

• Name: Poached Lobster, Scallops, and Vegetables with Vermouth
• Chef: Jeff Bland, Executive Head Chef of the Balmoral Hotel, Princess Street, Edinburgh
• Cuisine: Scottish
• Category: Lobster
• Keywords: Vegetable, Scottish, European, Free Of…, < 60 Mins, Oven, Stove Top
• Total Time: 50 minutes
• Servings: 4
• Calories per Serving: 261.9
• Nutritional Information (per serving):
  • Calories: 261.9
  • Fat: 20g
  • Saturated Fat: 12.3g
  • Cholesterol: 106.8mg
  • Sodium: 192.8mg
  • Carbohydrates: 3.7g
  • Fiber: 0g
  • Sugar: 0.4g
  • Protein: 10.6g

Ingredients:

• 1 live lobster
• 4 scallops
• 1 carrot
• 1 celery stalk
• 1 leek
• 1 cup dry vermouth
• 1 cup white wine
• 5 tablespoons heavy whipping cream
• 1 tablespoon chopped dill
• 1 shallot
• 1 tablespoon butter

Instructions:

1. Prepare Lobster:

   • Fill a large pot with water and bring it to a boil. Season the water with salt.
   • Carefully place the live lobster into the boiling water and poach for about 5 minutes, until it turns red.
   • Remove the lobster from the pot and allow it to cool. Once cooled, remove the meat from the shell.

2. Prepare Sauce:

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   • Heat a thick-bottomed pan over medium heat.
   • Fry the lobster shell in the pan until fragrant.
   • Add chopped shallots, heavy whipping cream, white wine, and dry vermouth to the pan.
   • Allow the mixture to simmer and reduce for about 10 minutes, until it thickens slightly.

3. Prepare Vegetables:

   • If your scallops are fresh and unprepared, remove the roe from the scallops and discard it.
   • Peel and dice the carrot, celery, and leek.
   • In a separate pan, melt butter over medium heat.
   • Add the diced vegetables to the pan and cook until they are softened.

4. Combine Sauce and Vegetables:

   • Once the vegetables are softened, add the prepared sauce to the pan.
   • Stir in the chopped dill and allow the mixture to simmer gently.

5. Cook Scallops:

   • In a separate hot pan, sear the scallops for 2-3 minutes on each side until they are golden brown.

6. Finish Dish:

   • Add the poached lobster meat to the sauce and vegetables in the pan.
   • Allow the lobster to cook in the sauce for an additional 2-3 minutes.
   • Once the lobster is heated through, add the seared scallops to the pan.
   • Gently combine all ingredients in the pan and allow them to heat together for a minute or two.

7. Serve:

   • Transfer the lobster, scallops, and vegetables with the vermouth sauce to serving plates.
   • Garnish with additional chopped dill, if desired.
   • Serve immediately and enjoy your flavorful Scottish seafood dish!

This recipe, crafted by the talented Chef Jeff Bland, brings together the exquisite flavors of poached lobster and seared scallops with a creamy vermouth sauce and tender sautéed vegetables, resulting in a dish that is both elegant and comforting. Whether you’re hosting a special dinner party or simply treating yourself to a gourmet meal at home, this recipe is sure to impress. So gather your ingredients and get ready to create a culinary masterpiece that celebrates the rich culinary heritage of Scotland! 🦞🍽️🏴