Inauguration Lunch Shellfish Stew – a delicious recipe with lobster, lobster, shrimp, bay scallops, celery, carrot. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
After our new president is sworn in today, his first official lunch will be served in the Statuary Hall in the Capitol. The menu was published in the New York Times lat week. It will start with this Shellfish stew, followed by duck and pheasant with wild rice and whipped sweet potatoes, and apple cake. I recreated the stew in celebration.
2
Poach the vegetables and fish separately.
3
Reduce the poaching liquid by half, add the wine and continue reducing until it reaches sauce consistency.
4
Add the fish and vegetables to the cream sauce and taste for seasoning.
5
Ladel the stew into oven proof crocks and top with puff pastry and seal.
6
Eggwash the the pastry and bake at 375 degrees for 25 to 30 minutes until it is puffed and browned.
735
kcal
Calories
43
g
Fat
9
g
Carbs
76
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 cups lobster stock, 2 lobster tails, 12 shrimp, 1/2 pound bay scallops, and more.
Yes, Inauguration Lunch Shellfish Stew falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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