Poached Lobster, Scallops and Vegetables with Vermouth

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READY IN: 50mins
Recipe by Millereg

Scottish recipe by Jeff Bland, executive head chef of the Balmoral Hotel, Princess Street, Edinburgh

Ingredients Nutrition


  1. Poach lobster in boiling salted water for 5 minutes.
  2. Cool then remove from shell.
  3. Heat a thick bottomed pan, fry off the shell.
  4. Add shallots, cream, white wine and Vermouth.
  5. Cool for 10 minutes.
  6. If your scallops are fresh and unprepared, remove roe from scallops and discard.
  7. Soften vegetables in butter and add the sauce and chopped dill.
  8. Cook gently.
  9. Sear scallops in a hot pan, braising on both sides for 2-3 minutes.
  10. Add lobster to sauce.
  11. Cook for 2-3 minutes.
  12. Add scallops and serve.

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