Gratinated lobster and scallops

Ingredients for Gratinated lobster and scallops

Instructions for Gratinated lobster and scallops

To prepare the Gratinated lobster and scallops recipe, please follow these instructions:

The lobsters are cooked according to the cooking method. The meat is peeled out of the claws and tails and cut into coarse tern.

The scallops are steamed in water and white wine with a little salt and cut into coarse tern.

The stick is broken by the artichoke and it is cooked for 12 minutes. In water added lemon and salt. The leaves are peeled off and some of them are stored to decorate. The bottom is cleaned for fiber and cut into the same size pieces as the lobsters.

Cream fraiche, egg yolks, lemon juice and a little salt, put on the heat in a saucepan and whisk it hot until the sabayone is hot, thick and airy. It is cooled and the chopped chives are added.

Lobster, scallops and artichoke are mixed and filled in the empty lobster shells. Then pour them over the sabayon and gratinate under the grill in the oven until golden. Take care - there are only a few seconds from beginning to take color until finished.