MMMMM----- Recipe via Meal-Master (tm) v8.05
 
       Title: SEAFOOD WELLINGTON (CHEF AXEL'S ORIGINAL RECIPE)
  Categories: Main dish, Seafood
       Yield: 4 Servings
 
    8.00 oz Lobstertail meat
    8.00    Giant prawns
   12.00 lg Scallops
    4.00 c  Quartered mushrooms
    4.00 oz Clarified butter
    1.50 oz Cognac
 
 MMMMM------------------------NANTUA SAUCE-----------------------------
    4.00 oz Clarified butter
    1.00 md Onion
    1.00 pt Lobster stock
    0.50 pt Heavy cream
    1.00 tb Flour (heaping measure)
    1.00 ts Tomato paste
    0.25 ts Cayenne
    1.00 ds Tabasco
            Paprika; to taste
    1.00 sm Lemon wedge
            Salt and pepper; to taste
 
   Bake four vol au vents (puff pastry shells).  Either use homemade
   mille feuille or commercial puff pastry dough and follow
   instructions.  Vol au vent should be oval shaped and about 12 x 8 cm
   (5 x 3") in size. SAUCE PREPARATION:  Saute finely-chopped onion in
   4 ounces clarified butter, add tomato paste, flour, and paprika.  Mix
   well, add stock, stirring until smooth.  Simmer on low heat for 15
   minutes.  Add heavy cream, seasoning to taste.  Add a dash of
   cayenne, tabasco and the lemon wedge (easy on the spices; Nantua
   sauce should not be spicy hot).  Let simmer for five more minutes.
   Retrieve lemon.  Blend sauce in high-spped blender until smooth and
   creamy. Heat saute pan on medium to high heat. Drop in butter, then
   add in quick succession: first lobster meat, then prawns, sauteeing
   each until rare, then add mushrooms. Flame with cognac, add the
   scallops and saute for 2-3 minutes. Pour in the Nantua sauce, adding
   the bay shrimp, and bring to a short bowl. Fill in preheated vol au
   vents and serve with steamed vegetables.
 
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