Seafood Newberg From ABINGDON MANOR

Seafood Newberg From ABINGDON MANOR
This updated version of Shrimp Newburg includes lobster and scallops along with the shrimp and baked it in a puffed pastry shells.

3 lobster tails each cut into 4 pieces
12 large shrimp,
24 bay scallops
1/2 stick unsalted butter
2 tablespoons plus 1 teaspoon medium dry sherry
3 tablespoons plus 1 teaspoon brandy
1 1/2 cups heavy cream
1/4 teaspoon freshly grated nutmeg
cayenne to taste
4 large egg yolks beaten
6 puffed pastry shells such as Pepperidge Farm

In a heavy saucepan, cook the shellfish in the butter for 2 minutes over medium heat. Add 2 tablespoons of sherry and 3 of the brandy and continue cooking another 2 minutes. Transfer the shellfish to a bowl with a slotted spoon. Add the cream to the sherry/brandy mixture and boil until reduced to 1 cup. Reduce the heat to low and add the remaining brandy and sherry, the nutmeg, cayenne and salt to taste. Whisk the egg yolks into the mixture and cook, whisking constantly untit it thickens to consistency of heavy cream and stir in the shellfish. Serve in puffed pastry shells.