• 1 pound boiled lobster meat
  • 1 pound shelled, cooked shrimp
  • 1 pound crabmeat or 2 (1/2 pound) can crabmeat
  • 1 pound mushrooms
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup fine bread crumbs
  • 1 tablespoon butter
  • 1 cup dry white wine
  • 4 tablespoons finley chopped parsley
  • 2 tablespoons finley chopped green or white onion
  • 2 cups cream sauce
  • Directions

    Saute mushrooms in butter. Add to cooked shellfish. Mix bread crumbs and cheese (for topping). Put wine, parsley and onions in pan and boil to reduce to about 3 tablespoons. Strain. Add to white sauce. Mix ¾ of this sauce with the fish and mushrooms, pouring into buttered casserole and topping with rest of the sauce and cheese/bread crumb mixture. Bake at 350 degrees for 30 minutes. Watch to make sure the top does not burn. Place a few shrimp on the top for the last 15 minutes of cooking. To do ahead heat without bread crumbs for 20 minutes and then add crumbs and a little melted butter and cook for 20 minutes more or until very hot.

    Serves 6

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