OK, I try new recipes all the time. But every so often, I try one that absolutely blows me away. This is one of those 🙂
Florida Lobster Gratin
1/4 cup fresh chives, finely chopped
8 oz rotini pasta
2 small raw rock lobster tails (3–4 oz ea), meat removed from shells and chopped into 1/2 inch pieces
1/2 c dry sherry
8 oz rock shrimp (this is to save money and not have to buy as much lobster. If you want to go all lobster, by all means…)
2 c shredded sharp cheddar cheese
1 (10.75-oz) can condensed cream of shrimp soup
1 (10-oz) container lobster bisque
1/2 c panko bread crumbs
2 t parmesan bread dip seasoning
2 T unsalted butter, melted
Preheat oven to 375°F.
Cook pasta to al dente in heavily salted water. Drain.
Preheat large sauté pan on high. Add sherry, lobster, and shrimp. Simmer on medium 2min and remove from heat.
Combine in large bowl: chives, cheese, soup, bisque, pasta, and shrimp mixture; transfer to 2-quart baking dish.
Blend bread crumbs, seasoning, and butter. Top seafood mixture with crumbs. Bake 30-40 minutes until golden and very bubbly.
Still can’t believe I picked this recipe up at the grocery store – this is a Publix Apron’s recipe, with minor changes.