How far can I take this and hold? I've got my stock made, including the cooked veggies, but can I take it all the way to adding the fresh seafood and hold? Then bring to room temp and cover with puff pastry and bake? I'm worried about the "sauce is very thick" comment. I don't won't it to OVER thicken.
Also, you slice the shrimp, but it says nothing about the lobster tail. Leaving it whole doesn't seem like the way to go. I'll probably cut it in large chunks unless I hear otherwise.
Also, you slice the shrimp, but it says nothing about the lobster tail. Leaving it whole doesn't seem like the way to go. I'll probably cut it in large chunks unless I hear otherwise.
Daphne
Keep your mind wide open.
Keep your mind wide open.