Instructions
- Preheat oven to 425°F (220°C).
- Steam lobsters until bright red, about 10-12 minutes. Remove meat from shells and set aside. Reserve lobster shells for presentation if desired.
- Place Fingerling potatoes in a large bowl and toss with 4 tablespoons of the Butter Sauce.
- In a separate bowl, combine Chorizo and Corn and toss with 3 tablespoons of the Butter Sauce.
- Arrange Potatoes, Chorizo, Corn, Scallops, and Lobster meat in a single layer on a large baking sheet.
- Pour remaining Butter Sauce over the lobster bake.
- Bake for 20-25 minutes, or until scallops are cooked through and potatoes are tender.
- Garnish with fresh chives and tarragon before serving. Serve in lobster shells for an elegant presentation.
