For the sauce,
Place a large saute pan over high heat.
Add the oil and, when ripplng, add the lobster…scorching the shells.
Toss in the tomato paste, shallot, carrot and celery.
When cooked down and aromatic, add the brandy and Pernod, flame it to evaporate the liquid.
Add the shellfish stock and simmer, covered for 20 minutes.
Remove cover and reduce by 2/3’s at a simmer.
Strain and add the cream.
Simmer until sauce consistency is reached.
Season with sea salt, white pepper and a touch of lemon.
Foam sauce, if you like, before serving

Season scallops with the butter, tarragon and shallots.
Place on a perferoated rack, 3-4 inches form the heat source and broil, without flipping for 4-5 minutes until medium rare.
Serve immediately on plates, pooling the shellfish sauce around the scallops