Fruits De Mer Recipe

Bring seafood to room temperature

Remove the grouper fillets, scallops, shrimp, and lobster meat from the refrigerator 20–30 minutes before cooking. Pat everything dry thoroughly with paper towels. Dry scallops are especially important to sear well.

Season seafood

Lightly season the grouper, scallops, shrimp, and lobster meat with 1 tsp salt and 1 tsp freshly ground black pepper, dividing evenly among the pieces.

Sear scallops and shrimp

Heat a large sauté pan over medium-high heat until hot. Add 1 tbs olive oil. When shimmering, add the scallops spaced apart and cook without moving 1.5–2 minutes until a deep golden crust forms. Flip and cook 30–45 seconds more; transfer to a warm plate. Add shrimp to the same pan, add remaining 1 tbs olive oil if needed, cook 1–1.5 minutes per side until opaque and slightly firm; transfer with scallops.

Pan-sear grouper

In the same pan (wipe briefly if burned bits are excessive), add 1 tbs butter and heat over medium-high. Add the grouper fillets presentation-side down, sear 3–4 minutes until a golden crust forms. Flip, add remaining 1 tbs butter and baste the tops with melted butter for 2–3 minutes, or until fish reaches 125–130°F (51–54°C) for medium. Remove and keep warm. Briefly warm lobster meat in the pan for 30–45 seconds to heat through, then set aside with other seafood.

In a medium saucepan over medium heat, melt 3 tbs butter. Add the 2 tbs minced shallot and cook, stirring, until softened but not browned, about 2 minutes.

If using cognac/brandy, remove the pan from heat, add 1 tbs cognac, carefully return to heat and let alcohol flame off or cook 30 seconds to deglaze. Add 1 cup dry champagne and bring to a strong simmer; reduce until about 1/3 of the volume remains (4–6 minutes), concentrating flavor.

Add 1 cup fish or shellfish stock and 1 tsp tomato paste, whisk to combine. Simmer gently 3–4 minutes to marry flavors.

Lower heat and stir in 1 cup heavy cream. Simmer gently, stirring occasionally, until the sauce thickens enough to coat the back of a spoon, about 6–8 minutes. Do not boil vigorously once cream is added.

Stir in the chopped lobster meat and 1 tbs fresh lemon juice, warming through 1–2 minutes. Season with 1 tsp fine sea salt and white or black pepper to taste. For a glossier finish, whisk in 1 tbs cold butter off the heat just before serving.

Place the peeled, cubed Yukon Gold potatoes in a pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over high heat.

Reduce to a simmer and cook until potatoes are tender when pierced, about 12–15 minutes. Drain thoroughly and return to the warm pot for 1 minute to allow excess moisture to evaporate.

Warm the 1 cup milk and 3 tbs butter together (do not boil). Pass potatoes through a ricer or mash very finely, then stir in warmed milk-butter mixture until smooth and velvety. Season with 1 tsp salt and white pepper to taste. Keep warm; if it firms, whisk in a splash of warm milk to adjust consistency.

Using a vegetable peeler, shave the trimmed asparagus spears lengthwise into long thin ribbons. Collect ribbons in a bowl; if thicker parts remain, shave into smaller pieces.

Toss asparagus ribbons with 2 tsp extra-virgin olive oil, 1 tsp fresh lemon juice, and salt and pepper to taste. Add 1/4 cup microgreens or baby arugula if using. Let sit 5 minutes to slightly marinate.

Reheat sauce briefly if needed over low heat (do not boil). Taste and adjust seasoning with salt, pepper, or a squeeze of lemon.

On each warmed plate, spoon a generous portion of potato purée (about 1/2 cup) slightly off-center. Arrange a grouper fillet leaning on the purée, place 3–4 scallops and 3–4 shrimp artistically around the fish, and tuck warm lobster pieces beside them.

Ladle 3–4 tbs of the warm champagne lobster sauce around and lightly over the seafood and purée (reserve a little sauce to serve at the table if desired). Garnish with shaved asparagus salad on top or to the side, sprinkle 1 tbs chopped fresh chives evenly between plates, and finish with a lemon wedge.

Serve immediately while warm.