Seafood Stew

1 . Stage

Cook all vegetables in liquid that was used for the seafood; remove vegetables when tender. Allow the liquid to continue to boil until only 1 quart of liquid remains. This will be the base for the sauce.

2 . Stage

Bring seafood liquid back to a boil and add the vermouth and heavy cream and reduce by half. Season with salt, white pepper, and nutmeg to taste. You have reached your desired thickness when the sauce will cover the back of a wooden spoon. Set aside to cool.

3 . Stage

Cut Maine lobster, shrimp, and scallops into bite-size pieces.

4 . Stage

Preheat oven at 400 degrees F.

5 . Stage

Fold seafood and vegetables into cool sauce, being careful not to mix too much, as this will break up the seafood. Scoop mixture into terrines or oven-proof baking dish of your choice.

6 . Stage

Cover terrines with puff pastry rounds, brush them with egg wash, and bake them until golden brown, about 8 to 10 minutes. Allow to cool for 5 minutes before serving. You can cook this 2 to 3 hours ahead of time and keep warm at 150 degrees.