Lobster and Scallops In Court Bouillon

• 4 one-pound lobsters
• 1 red snapper head
• 4 ounces onion, very thinly sliced
• 1 leek, thinly sliced
• 1 stalk celery, peeled and sliced
• 4 ounces carrots, peeled and sliced
• Salt and white pepper to taste
• 1/2 pound bay scallops
• 1 small bunch parsley, coarsely chopped
• 1 small bunch dill, coarsely chopped
• 1 tomato, peeled, seeded and diced
• 4 ounces Perce Pierre (see note) blanched for 30 seconds

1. Cook lobsters in 3 quarts of water for three minutes.
2. Reserve half of lobster water.
3. Cut snapper head into four pieces and soak in cold water for 15 minutes.
4. Cook pieces, covered, in reserved lobster water for 30 minutes.
5. Skim and reduce to 6 cups.
6. Strain fish stock and add onion, leek, celery and carrots and cook, covered, for 30 minutes over low heat.
7. Season with salt and pepper.
8. While vegetables are cooking, remove meat from body and claws.
9. Cut lobster body meat into tiny slices.
10. Place lobster meat in eight soup plates with scallops and place in 500- degree oven for 30 seconds.
11. Pour hot bouillon on top of lobster and scallops.
12. Add parsley, dill, tomato, Perce Pierre and whole lobster claw meat on top.
13. Return to oven for 30 seconds and serve immediately.

lobsters, red snapper, onion, celery, carrots, salt, bay scallops, parsley, dill, tomato, seconds

Taken from cooking.nytimes.com/recipes/10110 (may not work)