| 6 | tb | Unsalted butter |
| 1/2 | c | Unbleached all-purpose flour |
| 1 | c | Clam broth |
| 3/4 | c | Dry sherry |
| 1 | c | Light cream or milk |
| 1 | tb | Lemon juice |
| 3 | tb | Freshly grated ginger |
| 3 | lg | Garlic cloves peeled and crushed |
| 2 | tb | Curry powder (hot or mild) |
| 1/8 | ts | Ground red pepper |
| | Salt |
| | Freshly ground black pepper |
| 1/2 | c | Chopped flat-leaf parsley |
| 1/2 | | Meat from a 1 1/4 lb lobster steamed or boiled 5 minutes to loosen, then removed and chopped |
| 1 1/2 | lb | Large shrimp peeled and deveined |
| 3/4 | lb | Young carrots; scraped, trimmed, cut into 2-in lengths, blanched for 2 minutes |
| 4 | oz | Shiitake mushrooms stems removed and cut into thick slices |
| 1 | c | Slivered almonds; toasted |
| 10 | oz | Frozen "petite" peas defrosted |
| 16 | oz | Frozen pearl onions defrosted |
| 1 | lb | All-butter puff pastry defrosted in the refrigerator if frozen |
| 1 | | Egg; mixed with |
| 1 | tb | -Water, for egg wash |
