Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Lobstertail meat 4 c Quartered mushrooms
8 Giant prawns 4 oz Clarified butter
12 lg Scallops 1 1/2 oz Cognac

--------------------------------NANTUA SAUCE--------------------------------
4 oz Clarified butter 1/4 ts Cayenne
1 md Onion 1 ds Tabasco
1 pt Lobster stock Paprika; to taste
1/2 pt Heavy cream 1 sm Lemon wedge
1 tb Flour (heaping measure) Salt and pepper; to taste
1 ts Tomato paste

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.

Source: Axel Hoch - Le Bistro (Bend, Oregon)

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