Florida Lobster Gratin
This lobster gratin with Florida flair has lobster, sherry, and plenty of creamy ingredients and cheese.
Ingredients
- 8 oz rotini pasta
- 2 Maine lobster tails 3–4 oz ea, meat removed from shells and chopped into 1/2 inch pieces
- 8 oz rock shrimp
- ½ cup dry sherry
- 2 cup shredded sharp cheddar cheese
- 10.5 oz condensed cream of shrimp soup undiluted
- 1 10 oz container lobster bisque
- ¼ cup fresh chives chopped
- ½ cup plain panko breadcrumbs
- 2 tsp freshly grated Parmigiano-Reggiano cheese
- 1 Tbsp unsalted butter melted
Instructions
- Preheat oven to 375°F.
- Preheat large sauté pan on high. Add sherry, lobster, and shrimp. Simmer on medium 2 minutes or until lobster is opaque. Remove from the heat.
- Cook pasta to al dente in salted water according to package directions. Drain.
- In large bowl, combine the lobster-shrimp mixture with the chives, cheese, cream soup, and bisque. Add the pasta. Transfer to a casserole dish or 2-quart baking dish.
- In a small bowl, combine the panko bread crumbs, parmesan, and butter. Sprinkle over the casserole. Bake for 30-40 minutes at 375°F until golden and very bubbly.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!