Seafood Gratin

Our gourmet group met last week.  We haven't had an opportunity to get together in a long time so we were all thrilled to spend an evening filled with great food and conversation!  When the menu was put together I must admit that I went a bit overboard with the shrimp, it appeared in three courses!  I rationalized that by convincing myself that one can never have too much seafood!

The gratin was a combination of lobster, halibut, shrimp, and scallops!  It was very rich and delicious!



Sauce Ingredients
1 cup clam juice
1 cup heavy cream
1/2 cup plus 3 Tablespoons good white wine. (I used a Sauvignon Blanc.)
3 Tbsp tomato puree
1/2 tsp saffron threads
8 ounces raw shrimp, peeled, deveined and cu in half crosswise
8 ounces raw halibut, cut into 1-inch chunks
8 ounces raw scallops, cut into chunks
8 ounces cooked lobster meat, cut into 1-inch chunks
1 Tbsp flour
Kosher salt
Fresh ground black pepper
3 cups leeks, white and light green parts cut into half moons (about 2 large)
1 1/2 cups julienned carrots (about 3 carrots)
1 cup Panko bread crumbs
1/3 cup freshly grated Parmesan
2 Tbsp minced fresh flat-leaf parsley
1 Tbsp chopped fresh tarragon leaves
1 Tbsp minced garlic (2 cloves)

Preheat oven to 375° F. Place four gratin dishes on sheet pans.


Combine the stock, cream, 1/2 cup of the wine, the tomato puree, and saffron in a medium saucepan.  Bring to a boil, lower heat, and add the shrimp.  After 3 minutes, remove the shrimp to a bowl using a slotted spoon.  Add the halibut to the stock and cook for 3 minutes, until just cooked through.  Remove to the same bowl using a slotted spoon.  Add the cooked lobster to the bowl.