Inauguration Lunch Shellfish Stew

• 2 cups lobster stock
• 2 lobster tails
• 12 shrimp
• 1/2 pound bay scallops
• 1/4 cup diced celery
• 1/4 cup carrot diced
• 1/4 cup potato diced
• 1/4 cup leek minced
• 1 cup dry white wine
• 2 cups cream hevy
• salt
• white pepper

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.

lobster, lobster, shrimp, bay scallops, celery, carrot, potato diced, white wine, cream hevy, salt, white pepper

Taken from www.yummly.com/recipe/Inauguration-Lunch-Shellfish-Stew-1692593 (may not work)