Seafoody Goodness

I can't get enough of seafood. And I had such a craving for it yesterday that I decided to make The Queen Bee's famous mixed seafood casserole. Chock full of meaty shrimp, velvety sea scallops and sweet chunks of lobster, it was sublime. The only variation I made to The Queen's recipe (reprinted below) was the addition of a chopped jalapeno pepper (with the seeds and ribbing removed), I substituted dry white wine for the sherry and I used six tablespoons of scallions instead of four. It lent just the right amount of sass. If you're in the mood for seafood, the work is definitely worth the result.

Mixed Seafood Casserole
5 tablespoons unsalted butter
4 tablespoons minced shallots
3 tablespoons all-purpose flour
1 ½ cups half and half
½ cup clam juice
¼ cup sherry
salt and pepper
½ pound mushrooms, sliced
1 pound large shrimp, peeled and deveined
½ pound bay scallops
1 lobster, or 1 cup cooked lobster meat
1 tablespoon fresh lemon juice

2 tablespoons butter
1 ¼ cups fresh breadcrumbs made from about 4 slices white bread (or use Panko)
2 tablespoons chopped fresh parsley
1 teaspoon grated lemon zest.

Boil the lobster, if necessary, and remove the meat.

Melt 3 tablespoons butter in a large saucepan. Add the shallots and cook over medium heat, stirring, for 1 minute. Stir in the flour and cook, stirring, for 2 minutes. Gradually whisk in the half and half, clam juice, and sherry. Bring to a boil, whisking, and cook the sauce until smooth and thickened, about 3 minutes. Season with salt and pepper.

Melt the remaining 2 tablespoons of butter in a large skillet and add the mushrooms. Cook over medium high heat, stirring frequently, until softened and beginning to brown lightly, about 5 minutes. Add the shrimp and scallops and cook over medium high heat, stirring, until the shrimp lose their pink color, about 5 minutes. Gently stir in the lobster and lemon juice.

Combine the cream sauce with the seafood mixture and transfer to a buttered 2½ quart casserole. Taste and season with more salt if necessary.

Melt the butter and add the breadcrumbs. Toss over medium heat until just barely colored, about 2 minutes. Stir in the parsley and lemon zest.

Preheat the oven to 375 degrees. Sprinkle the casserole with the crumbs. Bake for 20 to 25 minutes until heated through and bubbly and the crumbs are golden. If refrigerated, bake covered with foil for 20 minutes and finish uncovered for another 15 minutes.