Ingredients :
- 9 tbsp unsalted butter, divided
- 3/4 lb lobster meat, diced
- 3/4 lb crab meat, shrimp and/or scallops
- 1/4 cup brandy
- 1 tsp each salt and pepper
- 1 package sliced mushrooms
- 1 1/2 tbsp lemon juice, divided
- 3 tbsp flour
- 1 1/2 cup chicken broth
- 1/2 cup half and half
- 1/2 tsp sweet paprika
- 3 dash tabasco
- 1/2 cup shredded parmesan cheese
- 1 Cooked rice or pasta
- 1 Garlic bread or rolls
Method :
- Preheat the oven to 425°F.
- Sauté the seafood in 4 tablespoons of butter over medium heat about 3 minutes. Add the brandy, bring to a simmer, and heat for 1 minute. Add salt and pepper to taste. Remove from heat and set aside.
- Sauté the mushrooms in 1 tablespoon of butter about 5 minutes. Stir in 1 tablespoon of the lemon juice. Remove from heat and set aside.
- In a large saucepan over medium heat, melt the remaining 4 tablespoons of butter. Stir in the flour to make a roux and cook, stirring constantly, for 2-3 minutes; do not let the mixture color. Gradually whisk in the broth. Cook, stirring frequently, until thickened, about 5 minutes. Stir in the half-and-half and cook, stirring frequently, for 5 minutes longer. Stir in the paprika, salt, tabasco sauce and 1/2 tablespoon of lemon juice.
- Stir the seafood mixture and mushrooms into the white sauce. Spoon this mixture into 4 individual gratin dishes. Sprinkle each with one-fourth of the Parmesan. Place the dishes on a baking sheet and bake until bubbling and lightly browned, about 20 minutes. Serve at once.
- Serve over rice or pasta and with garlic bread or rolls.
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