Use crab or lobster, or mix it up with some fish. I use individual au gratin dishes to serve. The sauce can be frozen before the topping is added.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

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  • Melt 1/2 cup of butter in a large skillet over medium heat. Stir in the green onions and mushrooms, and cook until the mushrooms have softened, about 5 minutes. Stir in the shrimp and walleye; cook and stir until the shrimp have begun to turn opaque, about 2 minutes. Add the lobster and crab, and cook a few minutes to heat.

  • Stir in the sherry and white wine. Bring to a simmer, and cook for 2 minutes. Once the shrimp and walleye are no longer translucent in the center, stir in the cream of shrimp soup, half-and-half, 1 cup bread crumbs, and Cheddar cheese until the cheese has melted, and the mixture is bubbly. Pour into a casserole dish, and sprinkle evenly with 1/2 cup breadcrumbs and the Parmesan cheese. Dot with the pieces of cold butter.

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

Nutrition Facts

934.1 calories; protein 46.2g 93% DV; carbohydrates 46.4g 15% DV; fat 60.7g 93% DV; cholesterol 271.8mg 91% DV; sodium 1818.9mg 73% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/02/2012
I made this for a party of 12 and it was delicious. I added some other flavors like one garlic clove shallots cayanne and parsley. I used 4 2lb Maine lobsters lumb crab and small shrimp. I followed the calculations for 12 and had enough left over for another 4 people. Delicious and impressive. Read More
(15)
9 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/02/2012
I made this for a party of 12 and it was delicious. I added some other flavors like one garlic clove shallots cayanne and parsley. I used 4 2lb Maine lobsters lumb crab and small shrimp. I followed the calculations for 12 and had enough left over for another 4 people. Delicious and impressive. Read More
(15)
Rating: 4 stars
06/19/2011
I used all walleye and it worked well! The combination of seafood would be good too (I'm sure) but in case you only have 1lb of shrimp or 1lb of fish... I would still recommend you give this recipe a try. Very rich dish. Salt and pepper added at the table made it perfect. Read More
(12)
Rating: 5 stars
01/29/2016
This was WONDERFUL and I shall make it again. I did however make a few (minor?) changes. I did not use the cream of shrimp soup. I used swai (on sale for.99!) for my fish fillet and large shrimp and no lobster (maybe could have doubled the crab...). Has a wonderful thin parmesan crisp on top. We served it with rice and stir fried brocolli. Goes to show...this can be good no matter what. I definitely recommend it as your guide to a good meal Read More
(1)
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Rating: 5 stars
12/19/2012
Absolutely DELICIOUS!! My husband loved it! Used 1/2 shrimp and 1/2 lobster cooking sherry and vermouth. Served over rice with green beans. Will definitely make again. Read More
(1)
Rating: 4 stars
01/07/2018
Very tasty. We like to spend our Saturday evening dinners tag-teaming in the kitchen so this one was fun. I love lobster thermidor so this recipe caught my interest. I usually follow the recipe closely the first time so I can appreciate the chef s intent and due to how we obtained our ingredients we doubled the walleye and lobster. Next time I ll cut the bread crumbs in half because I like my thermidor a little more loose. Because it s rich we re reserving this for future special occasions. Read More
Rating: 5 stars
01/10/2020
I don't often take the time to leave a review. I found this recipe tonight while searching for something to do with some small walleye pieces I had. What a find!!! I used 1/4 lb walleye 1/4 lb shrimp and 1/2 lb crab (no lobster). I added some garlic and Old Bay as a previous reviewer had suggested. Other than that I followed the recipe as written and it was divine. I will absolutely be making this in the future. My husband said it tasted like something we would eat in a fancy Charleston restaurant. Read More
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Rating: 5 stars
02/17/2018
I will make it again it was amazing only thing i did different was put some old bay on the seafood and i melted the butter you put on top to make it more uniform color. Next time i will try it on pasta! Read More