Chef José Gutierrez, Chez Philippe at The Peabody Hotel, Memphis, Tennessee

Mélange à Trois of Lobster, Oysters and Scallops Caressed in a Martini Broth

Yield: 2-3 servings

  • 1 small steamed lobster (1 ¼ lb.) cut in 6 pieces
  • 5 small fresh oysters
  • 3 sea scallops
  • ½ leek, julienned
  • 1/3 carrot, julienned
  • 1/3 celery root, julienned
  • 1 cup of white wine
  • 1 ½ Tablespoons of dry vermouth
  • ½ Tablespoon of butter
  • Salt
  • Cream

In a pot, melt the butter and sauté the vegetables without browning them. Add the white wine and bring to boil. Add the cream and simmer for four minutes with the vermouth. Strain and reserve the liquid and place the vegetables aside.

Poach the oysters in the broth, then the scallops. Add the lobster, simmer for three minutes and check the seasoning. Add the vegetables and serve.