Seafood Gratin

By PineyCook

If lobster is too pricey when you make this, just increase the amount of scallops and shrimp - still tasty without breaking the bank!

Ingredients

• 1/4 pound lobster
• 1/4 pound halibut (chopped in bite-size pieces)
• 1/4 pound medium shrimp
• 1/4 pound medium scallops
• 1/4 cup dry white wine
• 3 cups heavy cream
• 1 egg
• 1 tablespoon nutmeg
• salt and pepper to taste
• 1 cup shredded parmesan
• 1 cup finely chopped chives
• 1 cup panko bread crumbs
• 1 tablespoon olive oil
• 1 small white onion, minced
• 1 tablespoon dijon mustard
• 1 lemon

Preparation

Step 1

Preheat oven to 350°F. Butter a 1 quart gratin or any shallow baking dish.

Place a saute pan over medium-high heat. Add the olive oil and saute the minced onion for 3-5 minutes. Add the halibut and scallops and cook 2 minutes or until seared. Increase heat to high and add wine. Reduce heat and simmer 2 minutes until the wine in reduced greatly. Add to prepared gratin and set aside.

In a saucepan, simmer the cream until it is reduced by half. Let cool, then add ~ 2 Tablespoons to the egg and stir to incorporate. You are tempering the egg/cream mix so as not to end up with scramble eggs. Add the remaining cream. Into this mixture add half the chives, nutmeg, dijon and half the parmesan. Mix thoroughly and pour gently into the gratin dish. Place the uncooked shrimp and uncooked lobster into the cream and egg mixture.

In a bowl, combing the panko, remaining parmesan and remaining chives. Top the seafood with this mixture. Place in a 350°F oven and bake for 25 minutes. Garnish with lemon zest and freshly squeezed lemon juice.