A Very British Shrimp/Lobster Pie

We are always looking for something different to showcase when company comes. This is a really neat one because you make individual pies (easier than it sounds) and everyone think you are a wizard.

• 2 1/2 lbs. trout
• 1 1/2 lbs. medium size shrimp
• 1 – 2 lb. lobster tail
• 6 scallops, halved
• 2 cups celery, ribs removed, chopped
• 1 1/4 cups white wine (sip for the cook)
• 2 bay leaves, crumbled
• 1/3 cup butter
• 1 large onion, chopped
• 4 cups sliced white mushrooms
• 1/2 cup flour
• 3/4 tsp. ground ginger
• 3/4 tsp. ground nutmeg
• 3/4 tsp. salt
• 3./4 tsp. ground pepper
• 3/4 cup whipping cream
• 1/2 cup chopped parsley
• 1 tbsp. chopped fresh thyme
• 1-2 pkgs. puff pastry, thawed
• 1 egg yolk for brushing
• Cut the trout into 1 inch cubes, reserving the skin, bones and trimmings. Peel and clean the shrimp, reserving shells, slide skewer through length of lobster in shell and set aside.

In a large saucepan over medium heat, bring 3/4 cup of water, fish skin, shells and bones, shrimp shells, celery, wine and bay leaves to a boil. Strain liquid through a sieve into a clean saucepan and bring to a boil. Add the shrimp and lobster, reduce heat, cover and simmer until shrimp turn pink (about 2 minutes). Using a slotted spoon remove the shrimp and continue cooking the lobster another 2 minutes.

Transfer the shrimp to a bowl and now remove the lobster from the shell, remove from the shell and cut into bite size pieces and add to the shrimp.

Return liquid to a boil, add the trout and simmer until the fish flakes when tested with a fork. This should take about 4 minutes, Using a slotted spoon, remove and transfer to the seafood bowl.

Pour the liquid into a measuring cup, adding water to make 2 1/4 cups.

In a saucepan melt the butter over a medium heat, add the onions and mushrooms, cooking until softened (6 minutes). Stir in the flour, ginger, salt, pepper and nutmeg and cook for one minute. Gradually whisk in the liquid, cooking until boiling and becomes thickened and slightly reduced – 6-8 minutes. Stir in the whipping cream and bring to a boil. Remove from heat and add the parsley and thyme.

Brush the bottom and sides of 8 – 1 1/2 cup ramekins with butter. Evenly spoon the seafood into each one and top with the sauce to cover.

Roll out the puff pastry, cutting to fit each ramekin. Beat the egg yolk with a tsp. of water and brush over the puff pastry. Cut a slit in the top of each one. Preheat oven to 400 degrees. Place the ramekins on a parchment lined baking sheet and bake for 20 – 30 minutes until golden.

Plate and place a lemon wedge on side. Add a salad and warm roll.

What more could you ask for? Well, okay…. glass of chilled white wine would make this more than perfect.