Page 250 - UMass2018_CookBook

Ingredients
Mom's "Show-Off"
Lobster Seafood
Casserole
North Coast Seafoods
Preparation
1. Preheat oven to 400°F.
2. To make the seafood filling, melt the butter in a heavy skillet over medium heat. Add the scallops and shrimp and sauté until just cooked through. Add the lobster and crab. Continue to cook until heated through, about 5 minutes. Add the sherry, salt and pepper. Set aside.
3. To make the cheese sauce, melt the but- ter in a large saucepan over medium heat. Add the onion and celery and cook until softened and translucent, but not browned. Add the flour and stir to make a paste. Add the milk and bring to a simmer, stirring con- stantly. Add the cheese and sherry, stirring until the cheese is melted.
4. Add the seafood to the cheese sauce and stir to combine. Transfer to a baking dish. Bake for 20 minutes.
5. Meanwhile, make the crumb topping: In a bowl, combine the cracker crumbs with the melted butter. Set aside.
6. Remove the casserole from the oven and top evenly with the crumb mixture. Return to the oven and bake until the topping is brown, about 10 minutes.
7. Serve with a green salad for a great holiday meal.
Serves 8
FOR THE SEAFOOD FILLING:
6 tablespoons unsalted butter
8 ounces scallops
8 ounces medium shrimp, peeled and deveined
1 pound cooked lobster meat, cut into 1-inch pieces
8 ounces jumbo lump crab meat
1⁄4 cup dry sherry 1⁄2 teaspoon salt
1⁄2 teaspoon ground white pepper
FOR THE CHEESE SAUCE:
6 tablespoons unsalted butter
1 1⁄2 cups diced onion 1 1⁄2 cups diced celery
6 tablespoons all-purpose flour
3 cups cold milk
8 ounces white cheddar cheese, grated
1⁄4 cup sherry
FOR THE CRUMB TOPPING:
2 cups oyster crackers, crushed into crumbs
4 tablespoons unsalted butter, melted
Green salad, for serving
234 | TASTE OF HOME