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Meat shrimp giant scallops mushrooms ghee cognac ghee onions lobster heavy whipping cream flour tomato paste cayenne pepper red hot pepper sauce paprika lemon small salt
Viewed: 26 - Published at: 3 years agoIngredients
- 8 ounces lobster tails meat
- 8 each shrimp giant
- 12 large scallops
- 4 cups mushrooms quartered
- 4 ounces ghee (clarified butter)
- 1 1/2 ounces cognac
- 4 ounces ghee (clarified butter)
- 1 medium onions
- 1 pint lobster stock
- 1/2 pint heavy whipping cream
- 1 tablespoon flour, all-purpose
- 1 teaspoon tomato paste
- 1/4 teaspoon cayenne pepper
- 1 dash red hot pepper sauce
- 1 x paprika to taste
- 1 wedges lemon small
- 1 x salt and black pepper to taste
Method
- Bake four 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 12 x 8 cm (5 x 3 inches) in size.
- Sauce preparation: Saute finely-chopped onion in 4 ounces 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 five more minutes.
- 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.
