Eric Akis: A sumptuous seafood dish for Valentine's Day

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In this decadent Valentine’s Day dish for two, a saucy, creamy mix of seafood is served in and around a golden, flaky case of puff pastry

Saucy, creamy, sumptuous seafood is a wonderful thing that becomes even more delectable when served in a vol-au-vent, a golden case of puff pastry.

On packages of them, beyond vol-au-vent, you’ll also see the English name for this type of pastry, patty shells. For my recipe, which serves two, you’ll only need two vol-au-vent, but you can keep the rest frozen for another time. There are a few steps required to make this dish, which would make a nice Valentine’s Day dinner. But you can prepare different elements of it in advance. You can also adjust amount of prawns and lobster added. See the Eric’s options part of the recipe for details.

Cut lobster tail in half, lengthwise. Carefully pull the lobster meat out of each half tail. Cut the emptied shells into 2-inch or so pieces and set in a bowl. Cut lobster meat into 3/4-inch pieces, gently pat dry with paper towel, and then set on the plate with the scallops. Preheat oven to 400 F. Set the vol-au-vent on a non-stick baking sheet. Bake 20 minutes, or until puffed, golden and cooked through .

 

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