Fancy food for the seafood lover in you...

Potato Lobster And Shrimp Pate

INGREDIENTS

1. 300 g (500 ml) northern shrimp
2. 300 g (2/3 lb) lobster meat (can be replaced by crab or pollock)
3. 2 cups (250 ml or 250 g) grated Swiss, Jalsberg or Gruyère cheese
4. 3 lbs (about 12) peeled and cubed potatoes
5. 160 ml (2/3 cup) 2% milk
6. 80 ml (1/3 cup) butter
7. 1 bundle (4 to 6 stems) finely chopped green onion
8. 2 cups (250 mL or 1 container 227 g button mushrooms), washed and thinly sliced
9. 1/2 cup (125 ml) dry white wine
10. 2 tbsp. (60 ml) white flour, sifted
11. 1 cup (250 ml) 15% cooking cream
12. Salt and pepper to taste

PREPARATION

1. With the rack in the middle position, preheat the oven to 350°F (175°C).
2. In a saucepan, place the potatoes. Cover with cold water and salt. Bring to a boil, then cover and cook for 15 to 18 minutes over low heat, until tender. Drain.
3. Purée the potatoes with 60 ml (1/4 cup) of milk and 30 ml (2 tablespoons) of butter. Salt and pepper.
4. In another saucepan, melt the remaining butter over medium heat. Cook the onion and mushrooms for 4 to 5 minutes.
5. Add the wine and simmer until the liquid has reduced by half.
6. Sprinkle with flour and cook for 1 minute, stirring.
7. Gradually add the rest of the milk and the cream. Bring to a boil while stirring.
8. Add the seafood. Season with salt and pepper and stir.
9. Fill a pastry bag fitted with a fluted tip with mashed potatoes. Form rosettes of mashed potatoes around the edges of the scallop plates.
10. Divide the seafood preparation in the center of the oven-safe scallop plates. Top with cheese. Sprinkle with paprika. Bake for 10 to 15 minutes or until cheese melts and turns golden to taste.