This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Country Potato Salad A picnic classic, this country-style potato salad has a zesty zing! »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Laura's Seafood Thermidor

By: Laura Bossart

"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."

Rate/Review | Read Reviews (2)

Prep Time:
15 Min

Cook Time:
20 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1/2 cup butter
1 bunch green onions, chopped
1/2 pound fresh mushrooms, chopped
1/4 pound peeled and deveined medium shrimp (30-40 per pound)
1/4 pound walleye fillets, cut into pieces
1/4 pound cooked lobster meat, broken into chunks
1/4 pound cooked crabmeat
2 tablespoons dry sherry
1/2 cup dry white wine (such as Chenin Blanc)
1 (10.75 ounce) can condensed cream of shrimp soup (such as Campbell's®)
1 cup half-and-half cream
1 cup dry bread crumbs
1/4 pound shredded Cheddar cheese
1/2 cup dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1/4 cup cold butter, cut into 1/2-inch pieces

Directions

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
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.
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.
Cook under the preheated broiler until the butter has melted and the bread crumbs are golden brown.