Laura's Seafood Thermidor

Ingredients

• 0.5 cups unsalted butter
• 8 ounces fresh mushrooms , chopped
• 1 bunch green onions , chopped
• 4 ounces peeled and deveined medium shrimp , 30-40 per pound
• 4 ounces walleye fillets , cut into pieces
• 4 ounces cooked lobster meat , broken into chunks
• 4 ounces cooked crabmeat
• 0.5 cups dry white wine , such as Chenin Blanc
• 2 tablespoons dry sherry
• 1.5 cups dry bread crumbs , divided
• 1 can condensed cream of shrimp soup , 10.5 ounce
• 1 cup half-and-half
• 4 ounces shredded Cheddar cheese
• 0.5 cups freshly grated Parmesan cheese
• 0.25 cups unsalted butter , cold, cut into 1/2-inch pieces

Instructions

1. 1

   Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

2. 2

   Melt 1/2 cup butter in a large skillet over medium heat. Add mushrooms and green onions; cook and stir until mushrooms softened, about 5 minutes. Stir in shrimp and walleye; cook and stir until shrimp begin to turn opaque, about 2 minutes. Add lobster and crab; cook until heated through, about 3 minutes.

3. 3

   Stir in white wine and sherry; bring to a simmer and cook until shrimp and walleye are no longer translucent in centers, about 2 minutes. Stir in 1 cup bread crumbs, soup, half-and-half, and Cheddar cheese until cheese melted and mixture is bubbly. Transfer to a casserole dish; sprinkle evenly with remaining 1/2 cup bread crumbs and Parmesan cheese. Dot with cold butter.

4. 4

   Cook under the preheated broiler until butter has melted and bread crumbs are golden brown.