1 - 1 ½ lb Point Pleasant Lobster
1 - 2 ¾ lb Cape May Black Bass
3 ea. U-10 Barnegat Light Day Boat Sea Scallops
½ Cup Corn Oil
1 lb Sweet Butter
3lbs Yukon Gold potatoes
3 Tbsp. Minced Chives
½ Cup Heavy Cream
Freshly Cracked White Pepper to taste
Sea Salt to taste
1 ea. Lg. Turnip, Peeled & Julienne
1 ea. Lg. Parsnip, Peeled & Julienne
1 ea. Lg. Golden Beet, Peeled & Julienne
1 ea. Lg. Carrot, Peeled & Julienne
1 ea. Sm. Red Onion, Peeled & Julienne

Directions:

In a medium pot over high heat, bring salted water to a boil then add your potatoes & cook until tender. Once tender, put through a ricer then press through a tamis. Then place potato puree in a medium stainless steel bowl and add cream & 4 Tbsp. butter and set over a double boiler. Place Sherry vinegar, Serrano chili, shallot, sugar & oil in a blender and puree until smooth and emulsified, then individually, bag each vegetable and divide the vinaigrette between then and cryo-vac each bag & place the beets, carrots, and parsnips in a water bath with an emersion circulator pre-set to 160 degrees F. set aside, the remaining vegetables aside to be added later. For the lobster nage place the lobster stock & tomato paste in a 2 qt. sauce pan over high heat and bring to a then reduce to a simmer and allow to reduce by ½. Then strain through a chinois and return to sauce pot and using a small beurre mixed whisk in 3 Tbsp. butter and season with sea salt. Set in a thermos for later use. Kill the lobster and remove the tails & claws from the body. Wrap up the bodies & claws for later use and steam the tails for 45 seconds to 1 minuet, just enough to firm up the flesh to remove from the shell but not cook it. Once the lobsters are steamed flip them over and snip the shell from the tail using a pair f shears & save shells for later use. Once meat is removed from shells flip the tail over and straighten out, the using a chef's knives gently score the underside of the tail to keep from curling. Place tail & ½ cup butter in a vacuum bag and season with salt and pepper then cryo-vac and set aside for later use. Remove the tendon from the scallops and set on a dry bar mop and place under refrigeration for later use. Scale, Fillet & debone the Bass; then cut into four portions and score the skin side of the fish, and place on dry bar mop and place under refrigeration for later use. 10 min out drop the lobster and remaining vegetables in the water bath, heat the pans over high heat and in a small amount of oil sear the bass skin side until crispy. At the same time in a separate pan, do the same with the scallops until nice and crispy on one side. To plate fold the chives into the potato puree and place into a pastry bag & pipe a rosette in the center back of the plate, cut open the bags of vegetable at strain and toss in a bowl then place in front of the potatoes. Top the potatoes with 1 piece of bass and place the Seared scallop to the left front of the potatoes slightly on the vegetables. Remove the lobster from the bag and cut into 1/3 and place in the right front of the potatoes slightly on vegetables spoon the nage in front of the Lobster & scallops and top with micro herb salad.