MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Seafood Wellington (Chef Axel's Original Recipe)
 Categories: Seafood, French, Pies, Lobster
      Yield: 4 Servings
 
      8 oz Lobster tail meat
     12 lg Scallops
      4 oz Clarified butter
      8    Giant prawns
      4 c  Mushrooms; quartered
  1 1/2 oz Cognac

MMMMM------------------------NANTUA SAUCE-----------------------------
      4 oz Clarified butter
      1 pt Lobster stock
      1 tb Flour; heaping
      1 ts Tomato paste
    1/4 ts Cayenne
           Paprika; to taste
           Salt and pepper; to taste
      1 md Onion
    1/2 pt Heavy cream
      1 ds Tabasco
      1 sm Lemon wedge
 
  Bake 4 vol au vents (puff pastry shells). Either use homemade mille
  feuille or commercial puff pastry dough and follow instructions.
  Vol au vent should be oval shaped and about 12x8 cm (5x3") in size.
  
  Sauce:

  Saute finely-chopped onion in 4 oz clarified butter, add tomato
  paste, flour, and paprika. Mix well, add stock, stirring until
  smooth. Simmer on low heat for 15 minutes. Add heavy cream,
  seasoning to taste. Add a dash of cayenne, tabasco, and the lemon
  wedge. Easy on the spices; Nantua sauce should not be spicy hot.
  Let simmer for 5 minutes more. Retrieve lemon. Blend sauce in
  high-speed blender until smooth and creamy.
  
  Heat saute pan on medium to high heat. Drop in butter, then add in
  quick succession: first lobster meat, then prawns, sauteeing each
  until rare, then add mushrooms. Flame with cognac, add the scallops
  and saute for 2 to 3 minutes. Pour in the Nantua sauce, adding the
  bay shrimp, and bring to a short bowl.  Fill in preheated vol au
  vents and serve with steamed vegetables.

  Posted by: Earl Shelsby
 
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