Serves 6
"IN THE KITCHEN~WITH MOM" p. 79
CASSEROLE CRUMB TOPPING
1 stick light margarine 1 stick light margarine
1 medium onion, finely chopped 2 cups bread crumbs
3 large garlic cloves, crushed 3 tablespoons sherry
12 ounces sliced mushrooms
1 pound scallops
1 pound shrimp, peeled
2 lobsters, cooked and shelled
4 tablespoons flour
1/2 cup water
1 cup fat-free half and half
1/2 cup sherry
salt and pepper to taste
Boil or steam the lobsters, remove shells and cut up the meat. Reserve the lobster meat with the juices.
Melt margarine in a large saucepan. Add the onion and garlic; cook until soft. Add the mushrooms and cook for about 5 minutes. Add the shrimp and scallops and cook for 5 more minutes. Add the lobster meat with the juices to the pan with the shrimp and scallops. Strain the juices and put the seafood mixture in a buttered casserole dish. If necessary, add enough water to the juices to make 2 cups of liquid.
Bring the juices to a slow boil in a medium saucepan. Dissolve the flour in the 1/2 cup of water and add to the juices. Cook until thickened. Add the half and half and the sherry. Add salt and pepper to taste. Pour the sauce over the seafood in the casserole dish.
Preheat oven to 350 degrees F.
Melt the margarine for the crumb topping. Add the bread crumbs and the sherry. (You can use plain bread crumbs or a combination of bread crumbs, crushed herb stuffing mix and crushed Ritz crackers.)
Spread the crumb topping over the casserole and bake for about 1/2 hour or until topping is browned and the casserole is heated through.