Serves: 6

2 pounds whole shrimp
2 ounces lobster butter
1 ounce Cognac
1 cup dry white wine
3/4 cup fish stock
1 cup heavy cream
1 tablespoon soft butter
1 tablespoon flour
1/2 cup hollandaise
1/2 teaspoon salt
1/4 teaspoon white pepper
6 baked patty shells



Peel and devein shrimp. Rinse under cold water and drain. Heat the lobster butter in a sauté pan.
Toss in the shrimp and cook over medium heat for 5 minutes. Pour in the cognac and ignite.
Deglaze with white wine and cook 5 more minutes. Remove the shrimp and keep warm.
Pour the fish stock and heavy cream into the sauté pan. Reduce by one quarter over high heat.
In a small mixing bowl, combine the butter and flour to form a paste. Bring the sauce to a quick boil.
Whisk in the butter mixture. Stir in the hollandaise sauce. Combine the shrimp with the sauce and heat thoroughly.
Season with salt and pepper. Heat the patty shells and fill with the shrimp mixture. Serve at once.