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

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