Cook the lobster in the court-bouillon until done. Let it cool, then shell it, extract the flesh, and cut into medallions. Freeze the heads and trimmings for future use in an American sauce.
Slice the scallops thinly with a sharp knife.
Open the Belon oysters, keeping them in their shells.
Prepare a julienne of carrot and leek greens. Wash and blanch in boiling salted water for 8 minutes. Shock in ice water and set aside.
Trim small florets from the broccoli stalks, wash, drain, and blanch in salted boiling water for 3 minutes. Shock in ice water and set aside.
For the vinaigrette, in a salad bowl, combine mustard, pepper, salt, lemon juice, and vinegars. Whisk vigorously, then incorporate the oils and finish with chopped tarragon.
Presentation: On a large platter, arrange broccoli florets in the center. Surround with carrot julienne on one side and leek julienne on the other. Alternate Belon oysters with scallop slices and lobster medallions. Garnish with chervil sprigs.
Drizzle a little vinaigrette over each element and serve the rest in a sauceboat.
Happy Holidays everyone!
