Ingredients
Scale
- 1 lb lobster meat, cooked and chopped
- 1 lb shrimp, peeled and deveined
- 1 cup scallops, cleaned
- 1/2 cup crab meat, lump
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 1/4 cup chopped fresh parsley
Instructions
- Step 1: Preheat oven to 375°F (190°C). Melt butter in a large oven-safe skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, being careful not to burn.
- Step 2: Add shrimp and scallops to the skillet and cook for 2-3 minutes per side, until pink and opaque. Add white wine and cook for another minute, allowing the alcohol to cook off.
- Step 3: Stir in lobster meat and crab meat. Pour in heavy cream and bring to a gentle simmer. Reduce heat to low and simmer for 5 minutes, allowing the sauce to thicken slightly.
- Step 4: Remove from heat and stir in Parmesan cheese and chopped parsley. Season generously with salt and pepper to taste.
- Step 5: Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the casserole is heated through and bubbly. The top should be lightly golden brown.
- Step 6: Remove from oven and let stand for 5 minutes before serving. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in the microwave or oven until heated through, avoiding overcooking which can dry out the seafood.
- Serve this luxurious casserole with crusty bread to soak up the delicious creamy sauce.
- For extra depth of flavor, add a pinch of saffron to the sauce along with the white wine.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American