5 tbsp butter (divided)
4 ounces mushrooms (sliced)
12 to 16 ounces shrimp (medium to large, cooked and cut up)
8 ounces lobster meat
4 ounces crabmeat
1/4 cup flour
2 cups milk
Dash of salt and pepper
1/4 tsp paprika
1 to 2 tsp chives (snipped)
1 to 2 tsp parsley (finely chopped)
2 tbsp dry white wine (or sherry)
2 to 4 tbsp Parmesan cheese
Heat the oven to 180°C
Melt 1 tbsp of butter in a medium saucepan or sauté pan over medium heat. Add the sliced mushrooms and cook, stirring, until they are tender.
In a buttered 1 1/2-quart casserole, combine the seafood. Add the cooked mushrooms.
Add the remaining 4 tbsp of butter to the saucepan, and place it over medium-low heat; stir in flour until smooth and bubbly. Continue cooking, stirring, for 2 minutes.
Gradually add the milk, stirring constantly. Continue to cook over low heat, stirring constantly, until the sauce is thickened and bubbly. Stir in the seasonings, herbs, and wine.
Gently stir sauce into seafood mixture. Sprinkle with Parmesan cheese.
Bake the casserole in the preheated oven for 20 minutes. Then broil for a minute to brown top.
Try adding Jacoub’s New Bay Seasoning instead for a different flavour hit.