Serves: 4-5
Ingredients:
- 1 lb. peeled large white shrimp
- 1 lb. scallops
- 1 1/2 cups chopped yellow onion (1 large onion)
- 2 or 3 medium diced potatoes
- 1/4 lb. unsalted butter
- 1/2 cup all-purpose flour
- 2 cups clam stock
- 2 tbsp good white wine
- 1 1/2 tsp kosher salt
- 3/4 tsp freshly ground black pepper
- 3 tbsp heavy cream
- 3/4 lb cooked fresh lobster meat
- 1 1/2 cups frozen peas (not "baby" peas)
- 1 1/2 cups chopped carrots
- 1/2 cup minced flat-leaf parsley
- 1 sheet frozen puff pastry
Directions:
Saute the onions and carrots with the butter in a large saute pan on medium heat until the onions are translucent, 10 to 15 minutes. Add the flour and cook on low heat for 3 more minutes, stirring occasionally. Slowly add the stock, wine, salt, and pepper and simmer for 5 more minutes. Add the heavy cream.
Cut the shrimp and scallops into medium-sized cubes. Place the seafood, potatoes, frozen peas, and parsley in a bowl (there is no need to defrost the vegetables). Pour the sauce over the mixture and check the seasonings. Set aside.
Preheat the oven to 375 degrees F.
Fill bowl with the lobster mixture, and top with the puff pastry crust. Crimp the crust and brush with the egg wash. Make 4 or 5 slashes in the top crust and bake for 1 hour and 15 minutes, or until the top is golden brown and the filling is bubbling hot.
