Step 1

Instructions

Step 2

Bring a large pot of salted water to a boil. Cook lobsters 5 minutes; drain and transfer to an ice bath until cold. Drain lobsters; separate claws and tails, reserving legs. Halve tails lengthwise and remove meat; crack claws and remove meat. Roughly chop lobster meat; chill until ready to use. Roughly chop legs and shells.

Step 3

Add 3 tbsp. butter to pot; melt over medium-high. Cook carrots, celery, and onion until soft, 6–8 minutes. Stir in chopped legs and shells and 8 cups water; boil. Reduce heat to medium; cook 1 1⁄2 hours. Strain stock and return to pot; simmer until reduced by three-quarters, 1 hour.

Step 4

Melt remaining butter in a 6-qt. saucepan over medium-high. Cook scallops and shrimp until just cooked, 4–5 minutes; transfer to a bowl. Sprinkle flour into pan; cook 2 minutes. Whisk in reserved stock; boil. Reduce heat to medium; stir in sherry, half & half, hot and Worcestershire sauces, white pepper, and salt and cook until thickened, 6–8 minutes. Whisk 1 cup sauce with yolk in a bowl and return to pan; add reserved seafood; cook 2 minutes. Divide vol-au-vent bottoms between plates and ladle seafood mixture over top; top with vol-au-vent lids.