Inauguration Lunch Shellfish Stew Recipe

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 diced carrot

1/4 cup diced potato

1/4 cup minced leek

1 cup dry white wine

2 cups hevy cream

Salt and white pepper or cayenne to taste

How to make Inauguration Lunch Shellfish Stew

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.

Poach the vegetables and fish separately.

Reduce the poaching liquid by half, add the wine and continue reducing until it reaches sauce consistency.

Add the fish and vegetables to the cream sauce and taste for seasoning.

Ladel the stew into oven proof crocks and top with puff pastry and seal.

Eggwash the the pastry and bake at 375 degrees for 25 to 30 minutes until it is puffed and browned. 

Question from the Chef

“How are you celebrating Barack Obama?”

  • muttoneer
    muttoneer says

    This makes me want to go into politics.

  • mickeykitterman
    mickeykitterman says

    I hope you do go into politics-it is a noble calling which has beeen sullied by too many crooks getting elected.

  • wilsfresh
    wilsfresh says

    We would all be better off if the crooks were replaced by cooks!

  • mickeykitterman
    mickeykitterman says

    And our bankers as well.

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