• 9/25 Nat'l Lobster Day 5

    From Dave Drum@1:261/38 to All on Mon Sep 25 06:33:12 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lobster, Scallops & Shrimp In Sherry Cream Sauce (Newburg
    Categories: Seafood, Wine, Vegetables, Pastry, Dairy
    Yield: 4 servings

    2 (2 lb ea) live lobsters
    8 tb Unsalted butter
    2 Carrots; chopped
    2 Ribs celery; chopped
    1 md Yellow onion; chopped
    1 lb Medium sea scallops
    1 lb Medium shrimp; peeled,
    Deveined, tails off
    2 tb Flour
    1/4 c Dry sherry
    1/4 c Half & half
    2 ts Hot sauce
    1 ts Worcestershire sauce
    1/4 ts Ground white pepper
    1 Egg yolk
    4 Vol-au-vent pastries

    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.

    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.

    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.

    RECIPE FROM: https://www.saveur.com

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