Laura's Seafood Thermidor

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Laura Sewall Bossart 8

"Use crab or lobster, or mix it up with some fish. I use individual au gratin dishes to serve. The sauce can be frozen before the topping is added."
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35 m servings 934 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 934 kcal
  • 47%
  • Fat:
  • 60.7 g
  • 93%
  • Carbs:
  • 46.4g
  • 15%
  • Protein:
  • 46.2 g
  • 92%
  • Cholesterol:
  • 272 mg
  • 91%
  • Sodium:
  • 1819 mg
  • 73%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  2. Melt 1/2 cup of butter in a large skillet over medium heat. Stir in the green onions and mushrooms, and cook until the mushrooms have softened, about 5 minutes. Stir in the shrimp and walleye; cook and stir until the shrimp have begun to turn opaque, about 2 minutes. Add the lobster and crab, and cook a few minutes to heat.
  3. Stir in the sherry and white wine. Bring to a simmer, and cook for 2 minutes. Once the shrimp and walleye are no longer translucent in the center, stir in the cream of shrimp soup, half-and-half, 1 cup bread crumbs, and Cheddar cheese until the cheese has melted, and the mixture is bubbly. Pour into a casserole dish, and sprinkle evenly with 1/2 cup breadcrumbs and the Parmesan cheese. Dot with the pieces of cold butter.
  4. Cook under the preheated broiler until the butter has melted and the bread crumbs are golden brown.


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I made this for a party of 12 and it was delicious. I added some other flavors like one garlic clove, shallots, cayanne and parsley. I used 4 2lb Maine lobsters, lumb crab and small shrimp. I...

I used all walleye, and it worked well! The combination of seafood would be good too (I'm sure), but in case you only have 1lb of shrimp or 1lb of fish... I would still recommend you give this ...

Absolutely DELICIOUS!! My husband loved it! Used 1/2 shrimp and 1/2 lobster, cooking sherry and vermouth. Served over rice with green beans. Will definitely make again.

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