Crab And Lobster Au Gratin Recipe

Preheat and prepare

Preheat the oven to 400°F (200°C). Lightly butter a 2-quart baking dish and set aside.

Prep seafood

Gently pick through crab meat to remove shells and cartilage. Pat dry. If lobster is in shells, remove meat from shells and cut into bite-sized pieces.

In a wide skillet, melt the butter over medium heat. Add shallots and garlic; sauté until translucent and fragrant, about 2-3 minutes.

Sprinkle in flour; whisk to form a light roux and cook for 1-2 minutes to remove raw flour taste.

Slowly whisk in heavy cream and milk, bringing to a gentle simmer. Cook until the mixture thickens enough to coat the back of a spoon, about 4-6 minutes.

Stir in Dijon mustard and grated nutmeg. Add salt (0.5 tsp) and white pepper to taste.

Fold crab and lobster meats into the sauce. Add shredded Gruyère and Parmesan; stir until cheeses are melted and the sauce is smooth.

Stir in chopped parsley and adjust seasoning as needed.

Pour the seafood-cheese mixture into the prepared baking dish.

In a small bowl, toss breadcrumbs with olive oil, salt, and paprika. Sprinkle evenly over the top.

Bake in the preheated oven until the top is golden and bubbling, about 20-25 minutes. If the top browns too quickly, tent with foil.

Let the gratin rest for 5 minutes before serving. Garnish with extra chopped parsley if desired.