Ingredients
6 (1 Lb) Maine lobsters
20 medium size Sea scallops
36 Large shrimp, peel, cleaned and tail removed, aprox. 2 lbs.
10 (1 oz) pieces of black cod
½ cup small dice carrots
½ cup small dice celery
½ cup small dice leek
½ cup small dice Idaho potato
1 teaspoon kosher salt
1 teaspoon ground white pepper or black pepper
¼ teaspoon ground nutmeg
1 quart heavy cream
1 cup dry vermouth (can be made without)
10 (5 inch) puff pastry rounds
1 quart heavy cream
1 cup dry vermouth (can be made without)
10 (5 inch) puff pastry rounds
Equipment
10 (3 ½ inch) terrines/ramekins or serving dish of your choice
Directions
1. Bring one gallon of water to a boil; poach lobsters, then shrimp, then black cod and last scallops. After
seafood is cooked, take away from water; reserve water and produce to boil.
2. Cook all vegetables in liquid that was used for the seafood, take away vegetables when tender. Allow
the liquid to still boil till solely 1qt of liquid remains. this may be the bottom for the sauce.
3. Bring seafood liquid back to a boil and add the vermouth and significant cream and cut back by [*fr1],
season with salt, white pepper and nutmeg to style. you've got reached your required thickness when the sauce can cowl the rear of a wood spoon. put aside to cool down.
4. Cut Maine lobster, shrimp and scallops into bite size items.
5. Pre-heat oven at four hundred degrees.
6. Fold seafood and vegetables into cool sauce, being careful to not combine an excessive amount of as this may slice the seafood. Scoop mixture into terrines or oven proof baking dish of your alternative.
7. cowl terrines with puff pastry rounds, brush them with egg wash and bake them till golden brown regarding 8-10 minutes, permit to cool down for five minutes before serving. you'll cook this 2-3 hours ahead of time and keep heat at a hundred and fifty F degrees.
All seafood are often substituted with different favorite choices of your alternative and availability.
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