Seafood Casserole

Perfect for a holiday dinner with friends or family. I recommend making sure the seafood you use is extremely fresh. Use a good frozen shrimp and thaw right before using.

Ingredients: 4 servings

1/2 lb. 41/50 ct. peeled and deveined shrimp - tails removed - inspect and wash well before using.

1/2 lb. fresh lobster meat - tails and claw mix

1/2 lb. fresh haddock

1 cup seafood stock (I prefer Bar Harbor)

1 cup heavy cream

1 Tbsp. flour

4 Tbsp. butter

4 large shallots - chopped very fine

1 celery stalk - chopped very fine

1 Tbsp. tomato paste

1 small garlic clove - minced

1 Tbsp. lobster base

1 teaspoon Parmesan cheese -for topping

1 cup panko plain bread crumbs

1 teaspoon Emeril's Original Essence

1/2 cup dry white wine or white vermouth

1 teaspoon fresh chives - chopped fine

1 teaspoon fresh parsley chopped fine

Black Pepper

Directions:

Preheat oven 375 degrees

Quick Tip - most commercial seafood stocks and clam juices are extremely poor in taste and quality. Some smell terrible. Please use Bar Harbor brand for this recipe. You will not be disappointed and it will be just as good as a homemade seafood stock.

Quick Tip - do not add additional salt to this recipe as the lobster base and Emeril's has salt included.

Use a 9 x 13 baking dish or 4 individual gratin dishes

*Cut the lobster meat and haddock into large chunks.

In a large skillet pan melt 1 Tbsp. of butter on medium heat. Add the chopped shallots, celery and a pinch of fresh cracked black pepper. Saute for approx 8 minutes or until the onions and celery are soft. Add a good splash of white wine and simmer for 2 minutes longer then set the pan aside off the heat when done. Leave the onions and celery in the pan.

In a medium size pot on medium heat combine the heavy cream, fish stock, white wine, tomato paste, lobster base and Emeril's Seasoning.

When this liquid comes to a boil immediately lower the heat and add the haddock, shrimp and lobster meat. Cook for 4 minutes then remove all the seafood with a slotted spoon and add into the skillet pan with the onions and celery. Toss the seafood with the onions and celery.

Keep together off the heat.

Increase the seafood stock temp to a boil reducing the liquid by half.

Mix the flour into 2 Tbsp. of butter and make a paste like texture or roux. Using a whisk add the roux into the seafood stock and whisk vigorously. Reduce the heat to a simmer and whisk continuously for approx 5 minutes or until the stock thickens nicely.

Place the seafood into the baking dish and add the seafood sauce on top. Stir if you wish to incorporate.

In a small saucepan melt 1 Tbsp. butter. Add the garlic and saute for 3 minutes. Add the breadcrumbs and toast all together for 2 minutes. Remove from the heat. Add the grated Parmesan, chives and parsley.

Stir to mix then spread the breadcrumbs evenly over the seafood casserole.

Bake for 20-25 minutes or until bubbly and the topping is nicely browned.

ENJOY!