Subj : Lobster - 08
To   : All
From : Dave Drum
Date : Wed Jul 27 2022 10:22:54

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
 
           Salt
      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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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