Lobster Scallop and Shrimp Stew
Ingredients
| 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.
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