Lobster and Sea Scallops with Spring Vegetables

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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