Recipes from the 2009 Inaugural Luncheon

Recipes from the 2009 Inaugural Luncheon

Seafood Stew

Yield: 10 servings

6 (1 pound) Maine lobsters
20 medium size Sea scallops
36 Large shrimp, peel, cleaned and tail removed, aprox. 2 lbs.
10 (1 oz) pieces of black cod
1/2 cup small dice carrots
1/2 cup small dice celery
1/2 cup small dice leek
1/2 cup small dice Idaho potato
1 teaspoon kosher salt
1 teaspoon ground white pepper or black pepper
1/4 teaspoon ground nutmeg
1 quart heavy cream
1 cup dry vermouth (can be made without)
10 (5 inch) puff pastry rounds

10 (3 1/2 inch) terrines/ramekins or serving dish of your choice

  1. Bring 1 gallon of 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 boil.

  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 1qt
    of liquid remains. This will be the base for the sauce.

  3. Bring seafood liquid back to a boil and add the vermouth and heavy cream
    and reduce by half, season with salt, white 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. Cut Maine lobster, shrimp and scallops into bite size pieces.

  5. Pre-heat oven at 400 degrees.

  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 terrines or oven
    proof baking dish of your choice.

  7. Cover terrines 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 F degrees.

*All seafood can be substituted with other favorite options of your choice
and availability.

Source: Buffalo News