Laura’s Seafood Thermidor

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.