Royal Catch Tasting Recipe
6 oz lobster tail, tiger shrimp, scallop, Au gratin potato, served with white wine saffron velouté and topped with black caviar
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Seafood
In a large pot of salted boiling water, cook the lobster tail for about 5-7 minutes until bright red and cooked through. Remove and let cool. In the same water, cook the tiger shrimp for 2-3 minutes until pink. Lastly, sear the scallops in a skillet with a tablespoon of butter for 2-3 minutes on each side until golden brown. Set all seafood aside.
Make the Velouté
In a saucepan, melt the remaining butter over medium heat. Add the white wine and saffron threads, and let it reduce by half. Stir in the heavy cream and season with salt and black pepper. Allow it to simmer for about 5 minutes, then remove from heat.
Assemble the Dish
Slice the cooked lobster tail and arrange it on a plate alongside the tiger shrimp and seared scallops. Add a generous portion of au gratin potatoes. Drizzle the white wine saffron velouté over the seafood and top with black caviar.