Ingredients: 2 large scallops Lobster claw and tail meat 1/4 cup butter 2 cups water Salt to taste 1 tbsp olive oil 1 cup fresh vegetable mix (baby carrots, radishes, patty pans, asparagus, peas) 1/4 cup lobster stock 1/4 cup fish stock

Methods:

1. Place a small pot on medium/high heat and add the lobster and fish stock. Reduce to desired consistency (approx. 1/3).
2. Preheat a medium sized frying pan on medium/high heat. Add 1 tablespoon of olive oil and the vegetable mixture. SautÈ until the vegetables are done.
3. Preheat a second pot on medium/high heat. Add butter, water and salt to taste. Once the butter has melted, stir the mixture together and bring to a slow boil. Add the scallops and cook for about two minutes and follow with the lobster. Cook for an additional 3 minutes or until done.

To Plate:

Place the vegetable mixture on the center of the plate, place the scallops and lobster on top. Spoon on desired amount of butter and water emulsion on to the lobster and scallops. Pour desired amount of lobster and fish stock reduction around the outside.