|Lobster tails||2 Pound, cooked|
|Fresh fish||1 Pound (Snapper / Flounder)|
|Cooked shrimp||1 Pound|
|Fish stock||1 Cup (16 tbs)|
|Cream||1 Cup (16 tbs)|
|Mixed herbs||2 Tablespoon|
|White onions||6 Small|
|Flour||1 1⁄4 Cup (20 tbs)|
|Ice water||5 Tablespoon|
Cut the lobster tails into 1 inch (2 1/2 cm) pieces.
Shell the shrimp and put both aside.
Cook the fish in salted and herbed water for 30 minutes.
Put aside to cool, remove fish and break up into good sized pieces.
Boil the onions in very little water until just done.
Add the onion water to the fish stock.
Arrange the fish in a baking dish with the onions, lobster and shrimp and make the sauce by melting the butter and mixing in the flour until smooth slowly adding the broth, the cream and the sherry.
Taste and season and pour over the fish.
Mix the ingredients for the pastry, roll out and cover the dish making incisions on the top for the steam to escape.
Bake about 25 minutes in a moderately hot oven 375°F (190°C) or until the crust is brown.