It can also be served as a soup or stew.
Making the Filling
Puff Pastry Topping
1/2 cup butter
3 Tbsp. minced shallots
2 celery stalk diced
1 red pepper diced
1/2 cup flour
½ cup white wine or sherry
2 cups seafood stock, chicken or clam juice
4 cups heavy cream
1 pound slipper lobster meat, sliced into medallions
2 pounds raw shrimp (21/24)
1 pound bay scallops
1 pound crab meat, picked
¾ cups corn
12 oz cleaned baby spinach or kale
1 lemon juice and zest
2 Tbs mustard powder
2 tsp sea salt
1 tsp fresh cracked pepper
2 Tbs fresh dill
2 sheets puff pastry
1 Preheat oven to 375 degrees. In large heavy bottom rondo style pot melt butter and sauté’ shallots, celery and red pepper. Stir in flour and cook 1-2 minutes. Deglaze with white wine or sherry; add corn.
2 Add seafood stock or clam juice, cream and seasonings; cook 2 minutes or until liquid begins to thicken.
3 Add seafood, corn, spinach and lemon juice and zest; continue to cook over medium low heat for 3-4 minutes.
4 Adjust seasoning with salt and pepper and pour into 12-16 individual or 1-15x9 inch glass baking dish preferably white.
5 For individual servings cut pastry dough to fit on top of each serving and bake until a deep golden brown.
6 For large crock place puff pastry sheet over filling and bake until a deep golden brown; about 30 minutes.
Take it One Prep at a Time,