SEAFOOD NEWBURG
Steps:
- Add 3 tbsp. butter to pot; melt over medium-high. Cook carrots, celery, and onion until soft, 6-8 minutes. Stir in chopped legs and shells and 8 cups water; boil. Reduce heat to medium; cook 1 1⁄2 hours. Strain stock and return to pot; simmer until reduced by half, 1 hour.
- Melt remaining butter in a 6-qt. saucepan over medium-high. Cook scallops, shrimp and white fish until just cooked, 4-5 minutes; transfer to a bowl. Sprinkle flour into pan; cook 2 minutes. Whisk in reserved stock; boil. Reduce heat to medium; stir in sherry, half & half, hot and Worcestershire sauces, white pepper, and salt and cook until thickened, 6-8 minutes.
- Whisk 1 cup sauce with yolk in a bowl and return to pan; add reserved seafood; cook 2 minutes. Ladle stew in to bowls, and add baked puff pastry..
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