Cook the lobster in court-bouillon until done. Cool, shell, extract the meat, and slice it. Freeze heads and trimmings for future American sauce.
Thinly slice scallops with a sharp knife.
Open belons, keeping them in shells.
Julienne carrot and green leek. Blanch in boiling salted water 8 minutes, refresh, drain, and reserve.
Make vinaigrette: In a bowl, whisk mustard, pepper, salt, lemon juice, vinegars; gradually add oils, then tarragon.
Presentation: On a large platter, center broccoli florets. Half with carrot julienne, half with leek. Arrange belons alternating with scallops and lobster slices. Garnish with chervil sprigs.
Drizzle vinaigrette over each; serve rest in sauceboat.
Joëlle's Tip: Labor-intensive but ideal for special occasions. In summer, scale up for a main course.
Recommended Wine: Hermitage white.
