Seafood Wellington Recipe

Name: Seafood Wellington
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Bake four vol au vents (puff pastry shells).
2
Either use homemade mille feuille or commercial puff pastry dough and follow instructions.
3
Vol au vent should be oval shaped and about 12 x 8 cm (5 x 3 inches) in size.
4
Sauce preparation: Saute finely-chopped onion in 4 ounces clarified butter, add tomato paste, flour, and paprika.
5
Mix well, add stock, stirring until smooth.
6
Simmer on low heat for 15 minutes.
7
Add heavy cream, seasoning to taste.
8
Add a dash of cayenne, tabasco and the lemon wedge (easy on the spices; Nantua sauce should not be spicy hot).
9
Let simmer for five more minutes.
10
Retrieve lemon.
11
Blend sauce in high-speed blender until smooth and creamy.
12
Heat saute pan on medium to high heat.
13
Drop in butter, then add in quick succession: first lobster meat, then prawns, sauteeing each until rare, then add mushrooms.
14
Flame with cognac, add the scallops and saute for 2 to 3 minutes.
15
Pour in the Nantua sauce, adding the bay shrimp, and bring to a short bowl.
16
Fill in preheated vol au vents and serve with steamed vegetables.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 8 ounces lobster tails meat, 8 each shrimp giant, 12 large scallops, 4 cups mushrooms quartered, and more.

Yes, Seafood Wellington 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.

That's it — enjoy your meal!

Seafood Wellington

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions