Lobster and Sea Scallops with Spring Vegetables

Name: Lobster and Sea Scallops with Spring Vegetables
Ingredients: 2 pounds wild mushrooms; 2 quarts cold water; 2 sprigs fresh thyme; 1 large leek, washed and chopped; 1 cup chopped carrot; 1 cup chopped celery; 2 cups chopped onion; Salt and pepper; 4 steamed whole lobsters; 8 ramps sliced lengthwise in 1/2; 4 tablespoons butter; 1 large leek, washed and diced; 4 cup wild mushrooms such as morels, chanterelles, trumpets, golden oyster; 1 tablespoon chopped shallot; 2 teaspoon chopped garlic; 2 tablespoons olive oil; 16 jumbo sea scallops washed and patted dry; 8 ounces haricots verts, blanched; 2 cups wild mushroom consomme; Micro-greens