Seafood Wellington

• 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.

meat, shrimp giant, scallops, mushrooms, ghee, cognac, ghee, onions, lobster, heavy whipping cream, flour, tomato paste, cayenne pepper, red hot pepper sauce, paprika, lemon small, salt

Taken from recipeland.com/recipe/v/seafood-wellington-38119 (may not work)