Ragout of Lobster & Rockfish & Scallop

2 Tablespoons butter
2 ounces rockfish
2 ounces scallops
2 ounces fresh lobster meat
2 teaspoons shallots
1 ounces cognac
2 ounces fumet
1 teaspoon tomato puree
4 strips each julienne red & green pepper
1 dash lemon, to taste
1/3 cup heavy cream
1 pinch salt & pepper, to taste
For garnish parsley

Heat butter in a sauté pan dredge rockfish & scallops in flour & sauté 3-4 minutes. Add lobster meat & shallots & sauté for several minutes. Add cognac and ignite. Remove seafood from pan & keep warm.

Deglaze pan with fumet, add tomato puree, red & green pepper, lemon, heavy cream and salt & pepper. Reduce by 1/4, add seafood & reheat. Serve in a brown boat with parsley for garnish.
Serves: 1

Recipe provided by Maine Lobster Promotion Council