TRUFFLED MORETON LOBSTER
Remove the tail meat from 3 or 4 Moreton lobster tails. Prepare a smoker. Smoke the tails over a mild wood such as alder, pear, or citrus at approx 250 for approx 20 minutes, or until tails are just opaque and have begun to curl. Wrap the tails in cling wrap and reserve.
While the tails are smoking, make polenta by sauteeing 2 finely minced shallots in butter. Add 3-1/2 cups lobster and shrimp shell fumet
and bring to a boil. When the stock is boiling, add a splash of dry vermouth, and stir in 1 cup coarse polenta. Cook in the usual way, until just done. Remove the polenta from the heat, and stir in 6 tbs of butter. Cover with a ceramic plate, and reserve warm.
Season 12 bay scallops and 12 medium shrimp (shell off, tail on) with salt, pepper and ground chipotle or smoked paprika. Saute them in evoo until just done. Remove the plate from the polenta, and reserve the shrimp and scallops on it. Pour off the oil, and reserve the pan.
Stir 2 tbs truffle oil into the polenta, along with a little bit of chopped chervil and fennel leaf (and 1 tsp of truffle pieces if you can afford them). Plate the truffled polenta by dividing evenly into 4 shallow bowls with generous rims. Divide the scallops and shrimp evenly and garnish the bowls with them, just inside their rims.
Unwrap the lobster tails and slice into medallions. Arrange them on the polenta in a chrysanthemum pattern (shingled circle).
Make an emulsion cuisson
by heating the shrimp/scallop pan, and deglazing it with 1/2 cup of vermouth. Reduce the wine by 1/4 and whisk in 2 tbs butter, remove from heat and whisk in 2 tbs truffle oil (and another tsp truffle pieces, if you have them). Whisk in more butter as necessary to make the sauce set up. Pour the emulsion over the polenta. Garnish with a sprinkling of minced chervil and fennel. Make sure to get some green on the bowls' rims.
Make mine monkfish -- with a usable recipe, please.