8 oz. fish stock
12 oz. heavy cream
1/4 oz. paprika
2 oz. sherry
1 oz. roux (equal parts melted butter & flour, blended over flame until thickened)
1 oz. butter, melted to coat saute pan
16 oz. sea scallops
2 pinches tarragon
2 pinches oregano
8 oz. mushrooms, sliced
8 whole plum tomatoes, crushed
16 oz. cooked lobster meat

Simmer fish stock, heavy cream, paprika and sherry for 4 minutes. Add roux to thicken, simmer slowly for 10 minutes. Set aside for later. Saute scallops, tarragon and oregano in butter for 2 minutes. Add mushrooms, plum tomatoes and thickened stock, saute for 2 minutes. Add cooked lobster meat and simmer 1 minute. Serve immediately.

FISH STOCK:

3 lbs. fish bones, sole, flounder, schrod and/or lobster shells
2 tbsp. unsalted butter
1 lg. leek, chopped sm.
1 med. onion, chopped sm.
3 stalks celery, chopped sm.
2 carrots, peeled & sliced thin
3 bay leaves
2 sprigs fresh thyme
4 parsley stems
1/2 tsp. whole black peppercorns
1 c. dry white wine

Cut fish bones into pieces 2 to 3 inches across, trim bones of any excess. Melt butter in stockpot and add leek, onion, celery, carrots, bay leaves, thyme, parsley stems and peppercorns. Cook about 5 minutes, stir a few times. Add wine and place fish bones on top of vegetables. Cover pot and allow bones to sweat in aromatic steam. After 20 minutes, add 4 cups of water, to cover bones. Raise heat, bring stock to boil. Skim the top, reduce to a slow simmer for 10 minutes. Gently strain stock through a fine strainer, chill as quickly as possible.