Creamy Baked Seafood Gratin

If you’re looking for an elegant yet comforting dish, seafood gratin is a showstopper. This recipe combines tender shrimp, halibut, and lobster, all coated in a velvety saffron cream sauce and topped with a crisp, buttery panko-Parmesan crust. Perfect for special dinners or celebrations, this dish is rich, flavorful, and satisfying.

Ingredients

For the sauce:

• 1 cup seafood stock or clam juice

• 1 cup heavy cream

• 1/2 cup plus 3 tablespoons good white wine (such as Chablis), divided

• 3 tablespoons tomato puree

• 1/2 teaspoon saffron threads

• 8 ounces raw shrimp, peeled, deveined, and cut in half crosswise

• 8 ounces raw halibut, cut into 1-inch chunks

• 8 ounces cooked lobster meat, cut into 1-inch chunks

• 7 tablespoons unsalted butter, divided

• 1 tablespoon all-purpose flour

• Kosher salt and freshly ground black pepper

For the vegetables and topping:

• 3 cups julienned leeks (white and light green parts, about 2 large leeks)

• 1 1/2 cups julienned carrots (about 3 medium carrots)

• 1 cup panko (Japanese dried bread crumbs)

• 1/3 cup freshly grated Parmesan cheese

• 2 tablespoons minced fresh flat-leaf parsley

• 1 tablespoon chopped fresh tarragon leaves

• 1 tablespoon minced garlic (about 2 cloves)

Directions

1. Preheat the oven:
   Heat your oven to 375°F. Arrange 4 individual gratin dishes on a sheet pan. (For a larger serving, use a 14 x 9-inch oval gratin dish.)

2. Make the sauce:
   In a medium saucepan, combine the seafood stock, heavy cream, 1/2 cup of white wine, tomato puree, and saffron. Bring to a boil, reduce heat, and add shrimp. Cook for 3 minutes, remove with a slotted spoon, and place in a bowl. Repeat with the halibut, cooking for 3 minutes, and add to the same bowl along with the cooked lobster.

   Continue cooking the sauce until it reduces by half (about 12 minutes). Mash 1 tablespoon butter with flour, whisk into the sauce, and season with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer for 5 minutes until thickened. Set aside.

3. Cook the vegetables:
   In a medium sauté pan, melt 3 tablespoons of butter. Add the leeks and carrots, cooking over medium heat for 5 minutes until softened. Add 3 tablespoons wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook for 5–10 minutes until tender.

4. Prepare the topping:
   In a bowl, combine the panko, Parmesan, parsley, tarragon, and garlic. Melt the remaining 3 tablespoons butter and mix into the crumbs until moistened.

5. Assemble the gratin:
   Divide the seafood among the 4 gratin dishes. Layer the vegetables on top, pour the sauce evenly over each, and sprinkle with the breadcrumb mixture.

6. Bake:
   Bake for 20 minutes, or until the topping is golden brown and the sauce is bubbling. Serve immediately.

Serving Tips

Pair this gratin with a simple green salad, crusty bread, or a side of steamed asparagus. A crisp white wine, like Chablis or Sauvignon Blanc, perfectly complements the creamy, seafood-rich flavors.

Key Takeaways

This seafood gratin is a decadent dish that blends the delicate flavors of shrimp, halibut, and lobster with a luxurious saffron cream sauce and a crunchy, herb-infused topping. Ideal for dinner parties or holiday menus, it’s a guaranteed crowd-pleaser.

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