Inauguration Luncheon Seafood Stew

1. 1

   1-Bring 1 gallon water to a boil; poach lobsters, then shrimp, then black cod, and last scallops. After seafood is cooked, remove from water; reserve water and bring to a boil.

2. 2

   2-Cook all vegetables in liquid that was used for the seafood, remove vegetables when tender. Allow the liquid to continue to boil until only 1 qt of liquid remains. This will be the base for the sauce.

3. 3

   3-Bring seafood liquid back to a boil and add vermouth and heavy cream and reduce by half, season with salt, pepper and nutmeg to taste. You have reached your desired thickness when the sauce will cover the back of a wooden spoon. Set aside to cool.

4. 4

   4-Cut Maine lobster, shrimp, scallops into bite size pieces

5. 5

   5-Preheat oven at 400 degrees

6. 6

   6-Fold seafood and vegetables into cool sauce, being careful not to mix too much as this will break up the seafood. Scoop mixture into ramekins or oven proof baking dish of your choice.

7. 7

   7-Cover ramekins with puff pastry rounds, brush them with egg wash, and bake them until golden brown about 8-10 minutes, allow to cool for 5 minutes before serving. You can cook this 2-3 hours ahead of time and keep warm at 150 degrees F.

* Per serving · 4 servings · Values may vary.