Bite with Belkys: Lobster and Scallops au gratin from La Gloutonnerie

The Chef: Christian Testa
The Restaurant: La Gloutonnerie
The Dish: Lobster and Scallops Au Gratin

Ingredients:

4 oz. fresh lobster
2 oz. scallops
salt, to taste
pepper, to taste
2 tbs. butter
1 shallot, chopped
1 cup of white wine
1/2 bunch of fresh parsley, chopped
2-3 leaves of fresh basil, chopped
1 cup of heavy cream
1 Tbs. of parmesan cheese
1 Tbs. of pernod liquor
2 Tbs. of panko bread crumbs (infused with basil, parsley and garlic)
1 drizzle of olive oil

Method of Preparation:

-Begin by cutting the lobster and scallops into small pieces. Season it with salt and pepper.

-Then, in a hot pan, add butter and sauté shallots. Once the butter melts, add the lobster and scallops. Allow it to cook for about two minutes.

-Next, remove the pan from heat and pour in a dash of white wine.

-After, toss in some fresh parsley, basil and heavy cream and let the sauce reduce.

-Now, sprinkle parmesan cheese over the top of the seafood and stir it all together.

-Finish with a shot of pernod. Pernod is an anise liquor from France.

-At the restaurant, they place the cooked seafood on scallop shells and sprinkle panko bread crumbs, parmesan cheese and a drizzle of olive oil over the top. Then, they let it broil for about three minutes.

To Plate:

Chef Christian starts by adding his homemade lobster salt on plate. Then, he places the stuffed shells on top. You can garnish with micro greens and a decorative flower.

Serves: 2

Serving Suggestion: Chardonnay

FOR MORE INFORMATION:

La Gloutonnerie
81 Washington Ave
Miami Beach, FL 33139
(305) 503-3811
http://lagloutonnerie.com/

Miami Spice
http://www.ilovemiamispice.com/