Since coming back from Key West, we decided that for Valentine's Day this year, we would cook a nice meal and relax. It was such a nice treat! We had inclement weather, so staying warm and cozy was the perfect way to enjoy our special day together.
I had made this years ago but didn't blog about it, and Darin has been making (large) hints how he wanted to make it. We picked up all the ingredients from Kroger, and ended up picking up (2) lobster tails from Costco. Since the recipe called for cooked lobster, Darin looked up his #1 resource (youtube for the win), and the lobster was cooked perfectly.
All in all, the ingredients list is long but it didn't take long to make it, and the results were fantastic! Definitely more expensive than our average weekend meal, so it's a great recipe for a special occasion. Since it was just for the 2 of us, we were able to eat for 3 meals total!
- 1 cup clam juice
- 1 cup heavy cream
- 1/2 cup + 3 Tbsp white wine, divided
- 3 Tbsp tomato puree*
- 1# raw shrimp (26-30 per lb), peeled and deveined
- 8-10 oz raw tilapia, cut into 1" chunks (tilapia is fine here too)
- 10-16 oz cooked lobster meat, cut into 1" chunks (we use the meat from 2 lobster tails)
- 5 Tbsp unsalted butter, at room temperature, divided
- 1 Tbsp flour
- 1 tsp kosher salt
- 1/2 tsp pepper
- 2 cups thinly-sliced leeks, white and green parts (2 leeks)
- 1 cup peeled, shredded carrots (roughly 3 carrots)
- 1/2 cup Panko breadcrumbs
- 1/3 cup freshly grated Parmesan cheese
- 1 Tbsp minced fresh parsley
- 2 cloves garlic, minced
- Combine claim juice, cream, white wine and tomato puree in a large saucepan. Bring to a boil, lower the heat to a simmer on medium, and add the shrimp. Let cook 1-2 minutes, then flip over and cook the other side until pink and opaque (it took an additional 2 minutes for us). Remove to a medium bowl with a slotted spoon.
- Add the pieces of cod to the stock mixture until just cooked through, about 3-4 minutes. Remove to the same plate with the shrimp using a slotted spoon. (Once the shrimp have cooled enough to handle, cut in half if desired and return to the bowl.)
- Add the cooked lobster to the bowl. Continue to cook the sauce until reduced by half, about 15-20 minutes. (Make sure the sauce has thickened or else you'll have runny gratin sauce.)
- Combine 1 Tbsp of the butter in a small bowl with the flour and mash together with a fork.
- Whisk the butter-flour mixture with the salt and pepper into the sauce and continue to simmer, stirring constantly, until thickened, about 5-8 minutes. Set aside.
- In a medium sauté pan, melt 3 Tbsp of the butter over medium heat. Add the leeks and carrots and cook for about 15 minutes, until softened.
- Add the remaining 3 Tbsp of wine and season lightly with salt and pepper. Cook for 10 minutes more. Add the cream sauce and cooked vegetables to the bowl with the seafood and toss to blend well.
- Divide the mixture between individual gratin dishes. If not baking right away, cover with plastic wrap and refrigerate. When you are ready to bake the gratins, preheat the oven to 375˚ F. Place the filled gratin dishes on a baking sheet.
- Melt the remaining 1 Tbsp of butter in a small bowl. Add the Panko, parmesan, parsley and garlic to the bowl and toss with a fork to combine.
- Sprinkle the mixture evenly over the prepared gratins. Bake 20 minutes, until the top is browned and bubbling. Serve hot.
* Note- You can substitute 3 Tbsp tomato puree = 1 Tbsp tomato paste + 1.5 Tbsp water
Source: Adapted from Annie's Eats