3 ounces truffle butter
1 onion - chopped
1 fennel bulb- chopped, plus fennel fronds
2 carrots - peeled and chopped
3 celery sticks - chopped
1 teaspoon kosher salt
1/2 teaspoon freshly cracked pepper
1/3 cup all-purpose flour
1/4 cup dry sherry, plus 2 tablespoons
2 cups fish stock
1/4 cup half and half
1 large cooked lobster tail - chopped
1/2 pound cooked shrimp - chopped
1/2 pound lump crab meat
1/4 cup minced parsley
Puff pastry
1 egg - beaten
Truffle oil (optional)
Preheat oven to 375 degrees. In a large pot, melt the truffle butter over medium-low heat. Add the onion, fennel, carrot, and celery with the salt and pepper. Cook until vegetables are soft. Sprinkle the flour over the veggies and cook for about 3 minutes. Add 1/4 cup dry sherry and cook for about 2 to 3 minutes or until slightly reduced. Stir in the fish stock and half and half, bring to a bubble and simmer for 6 to 8 minutes or until thickened. Add the lobster, shrimp, crab, parsley, and the 2 tablespoons of sherry. Mix together until combined. Taste for seasoning and add more salt and pepper if needed. Pour into 4 ramekins or one baking dish. Cover the pies with puff pastry, cutting it to fit the dish. Using a knife, cut small slits in the top of the pastry then brush egg mixture over the top. Press fennel fronds into the egg wash. Bake for about 25 to 30 minutes or until bubbly. Drizzle with truffle oil and serve warm.