Lobster Scallop and Shrimp Stew


6 (1 lb) Main Lobsters
20 medium sea scallops
2 lbs large shrimp, peeled, deveined, tails on
2 lbs large shrimp, peeled, deveined, tails on
1/2 cup carrots, diced
1/2 cup carrots, diced
1/2 cup carrots, diced
1/2 cup carrots, diced
1 tsp kosher salt
1 tsp white pepper
1 tsp white pepper
1 quart heavy cream
1 quart heavy cream
10 (5 inch) puff pastry rounds
  • Bring 1 gallon of water to a boil, poach lobsters, then shrimp, then cod and last scallops.
  • After seafood is cooked, remove from water,
  • Reserve water and bring to a boil.
  • Cook all vegetables in the poaching liquid and remove when tender.
  • Allow the liquid to continue to boil only until about 1 quart of the liquid remains. This will be the base for the sauce.
  • Bring the seafood poaching liquid back to a boil and add the vermouth and heavy cream, and reduce by half.
  • Season with salt, white pepper and nutmeg to taste.
  • Simmer sauce until the sauce will cover the back of a wooden spoon. Set aside to cool.
  • Cut the lobster, shrimp and scallops into bite size pieces.
  • Preheat oven to 400 degrees.
  • Fold seafood and vegetables into cooled sauce, being careful not to mix to much as this will break up the seafood.
  • Scoop the mixture into terrines or an oven proof baking dish.
  • Cover terrines with puff pastry rounds, brush them with egg wash and bake them until golden brown. About 8-10 minutes.




20 min


25 min


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