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Ingredients
US|METRIC
4 SERVINGS
- 2 cups all-purpose flour
- 1/3 cup egg whites (free-range)
- 3 Tbsp. warm water
- 1 Tbsp. olive oil
- 1 pinch salt
- 8 scallops (large, white meat only)
- 1 lb. lobster (cooked)
- olive oil
- salt
- black pepper
- 2 shallots (peeled and sliced)
- 1 garlic clove (peeled and chopped)
- 2 sprigs marjoram
- 1/2 cup dry white wine
- 6 sun-dried tomatoes (not in oil, chopped)
- 2 cups lobster stock
- 2 Tbsp. unsalted butter (cold, cubed)
- salt
- black pepper
- 6 lb. lobster (heads)
- 2 Tbsp. olive oil
- 1 onion (large, peeled and chopped)
- 2 celery ribs (chopped)
- 4 parsley (stalks)
- 1 sprig thyme
- 1 bay leaf
- 2 tomatoes (large)
- 2 Tbsp. tomato puree
- 1/2 tsp. cayenne pepper
- 1 Tbsp. brandy
- 1 1/4 cups dry white wine
- 2 qt. fish stock
- 1 qt. veal stock
- sea salt
- 3 lb. bones (veal knuckle, chopped)
- 1 olive oil (calf's foot, split)
- 1 onion (large, peeled and roughly chopped)
- 2 large carrots (peeled and roughly chopped)
- 1 celery rib (roughly chopped)
- 5 qt. water
- 2 garlic cloves (peeled)
- 2 sprigs thyme
- 1/2 Tbsp. tomato (pureed)
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