8 oz Lobstertail meat
8    Giant prawns
12 lg Scallops
4 c  Quartered mushrooms
4 oz Clarified butter
1 1/2 oz Cognac

–NANTUA SAUCE–
4 oz Clarified butter
1 md Onion
1 pt Lobster stock
1/2 pt Heavy cream
1 tb Flour (heaping measure)
1 ts Tomato paste
1/4 ts Cayenne
1 ds Tabasco
Paprika; to taste
1 sm Lemon wedge
Salt and pepper; to taste

Bake four vol au vents (puff pastry shells). Either use homemade mille
feuille or commercial puff pastry dough and follow instructions. Vol au
vent should be oval shaped and about 12 x 8 cm (5″ x 3″) in size. SAUCE
PREPARATION: Saute finely-chopped onion in 4 ounces clarified butter, add
tomato paste, flour, and paprika. Mix well, add stock, stirring until
smooth. Simmer on low heat for 15 minutes. Add heavy cream, seasoning to
taste. Add a dash of cayenne, tabasco and the lemon wedge (easy on the
spices; Nantua sauce should not be spicy hot). Let simmer for five more
minutes. Retrieve lemon. Blend sauce in high-spped blender until smooth
and creamy. Heat saute pan on medium to high heat. Drop in butter, then add
in quick succession: first lobster meat, then prawns, sauteeing each until
rare, then add mushrooms. Flame with cognac, add the scallops and saute
for 2-3 minutes. Pour in the Nantua sauce, adding the bay shrimp, and bring
to a short bowl. Fill in preheated vol au vents and serve with steamed
vegetables.