Seafood Wellington (Chef Axel's Original Recipe)

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: SEAFOOD WELLINGTON (CHEF AXEL'S ORIGINAL RECIPE)
Categories: Main dish, Seafood
Yield: 4 Servings

8.00 oz Lobstertail meat
8.00 Giant prawns
12.00 lg Scallops
4.00 c Quartered mushrooms
4.00 oz Clarified butter
1.50 oz Cognac

MMMMM------------------------NANTUA SAUCE-----------------------------
4.00 oz Clarified butter
1.00 md Onion
1.00 pt Lobster stock
0.50 pt Heavy cream
1.00 tb Flour (heaping measure)
1.00 ts Tomato paste
0.25 ts Cayenne
1.00 ds Tabasco
Paprika; to taste
1.00 sm Lemon wedge
Salt and pepper; to taste

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") 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-spped 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 2-3 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.

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