Pan-Seared Boston Cod Fish with Crab and Lobster Brandy Cream Sauce - lobster

Method

• Steam lobster for 15 minutes.
• Cool completely, 45 minutes to 1 hour, and remove the meat from the shells.
• Keep claw meat whole.
• Coarsely chop tail meat.
• Break up all shells and save for the sauce.
• Reserve lobster meat in the refrigerator.
• Heat canola oil in saute pan and saute vegetables with thyme leaves until shallots are transparent.
• Add reserved lobster shells to pan and cook for 1 minute, stirring shells to completely heat and coat.
• Pour in sherry and then brandy to deglaze pan; simmer for 2 minutes.
• Add the chicken broth and simmer on low heat until reduced by half, about 4 minutes.
• Mix in the tomato paste and add salt and pepper, to taste.
• Add the heavy cream, stir, and bring to a simmer.
• Simmer gently until cream and tomato paste bind, about 2 minutes.
• Strain sauce in a strainer over a small bowl.
• Keep warm until other seafood is prepared.
• For the seafood: Heat pan with canola oil to medium.
• In a small bowl mix together salt, pepper, thyme, and parsley.
• Liberally coat cod fillets with seasoning mixture, then drizzle with olive oil.
• Place fillets, skin side down, in hot saute pan.
• Allow fish to cook 3 to 4 minutes until skin side is crusted nicely, then carefully turn and cook 3 to 4 minutes on other side.
• While fish is finishing, place a generous handful of field greens on each plate.
• Lean sauteed fish against the greens.
• Quickly pour excess oil off from pan and saute shrimp until pink, about 1 1/2 minutes on each side.
• Lift out shrimp to plate and add chopped lobster and crabmeat to the pan.
• Add brandy cream sauce and heat mixture briefly until warmed.
• Pour half of seafood-cream sauce mixture over bottom half of each fillet.
• Garnish each plate with one lobster claw and two shrimp.