Ingredients

Consomme:
2 pounds wild mushrooms
2 quarts cold water
2 sprigs fresh thyme
1 large leek, washed and chopped
1 cup chopped carrot
1 cup chopped celery
2 cups chopped onion
Salt and pepper

4 steamed whole lobsters
8 ramps sliced lengthwise in 1/2
4 tablespoons butter
1 large leek, washed and diced

4 cup wild mushrooms such as morels, chanterelles, trumpets, golden oyster
1 tablespoon chopped shallot
2 teaspoon chopped garlic
2 tablespoons olive oil
16 jumbo sea scallops washed and patted dry
8 ounces haricots verts, blanched
2 cups wild mushroom consomme
Micro-greens

Instructions

To make consomme: Put all ingredients into a stockpot and bring to
a boil. Cook until liquid is reduced by two-thirds. Strain and season with salt and pepper, if necessary

Take claws out of shells, try to keep whole. Take tails out of shells and cut in half. Blanch the ramps in
boiling salted water for 8 to 10 minutes or until al dente. Melt 2 tablespoons of butter in a skillet over
medium heat. Add the leeks and saute for 5 to 10 min. Add blanched ramps and cook until leeks and ramps
caramelize to a golden brown. Sautee mushrooms with shallot and garlic in olive oil. Place a saute pan over
high heat and add the remaining butter. Heat until butter turns golden brown, sear scallops on both sides
until golden brown. If necessary, finish scallops in oven. Lay out 8 bowls and mound the leek and ramp mixture
in the center. Next arrange the scallops, haricots verts and mushrooms. Lay the half tail down on the leeks
and place the claw on top. Pour the hot consomme into the bowl and top with micro-greens and serve
immediately.