Serves 6
2 cups water
1 tablespoon seafood base
1/3 cup butter
2/3 cup flour
2 cups heavy whipping cream
4 egg yolks, beaten
11/2 teaspoons Old Bay seasoning
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon Hungarian paprika
1/8 teaspoon cayenne
1 cup chopped cooked lobster
1 cup chopped cooked shrimp
1 cup chopped scallops, sauteed in butter
1 cup lump crab meat
1/3 cup cream sherry
6 cups cooked rice
3/4 cup shredded Monterey Jack cheese
Paprika to taste
Mix water and seafood base in a small bowl. Set aside. Heat butter in a saucepan until melted. Stir in flour. Cook over low heat for 2 to 3 minutes, stirring constantly; do not brown. Add seafood base mixture gradually, stirring constantly. Stir in whipping cream, egg yolks, Old Bay seasoning, dry mustard, salt, nutmeg, 1/2 teaspoon paprika, and cayenne. Bring to a simmer over low heat, stirring constantly. Stir in lobster, shrimp, scallops, and crab meat. Bring to a simmer, stirring frequently. Remove from heat. Stir in sherry. Preheat the broiler. Spread the rice over the bottoms of 6 individual au gratin dishes. Spoon the seafood mixture over the rice. Sprinkle with the cheese. Broil until light golden brown and bubbly. Sprinkle with paprika to taste. Serve immediately with garlic toast. May substitute a mixture of 1 cup seafood stock and 1 cup liebfraumilch for 2 cups seafood stock.
Metro Creative Graphics Inc.
