Preparing the Sauce
2Tablespoons grated Parmesan cheese
|1-1/4||cups milk or 3/4 cup milk and 1/2 cup fish broth|
|1/8||teaspoon fresh ground white pepper|
|dash of tabasco and/or cayenne|
|1||teaspoon lemon juice|
|1/2||cup grated Emmenthaler or Gruyere cheese|
Heat the milk until it forms a skin (scald). Melt the butter in a 1 1/2 quart saucepan. Whisk in the flour until it forms a paste. Let the roux bubble and cook on low heat for 1-2 minutes. Remove the pan from the heat and let it cool briefly. Quickly whisk in the hot milk.
Return the pan to the heat and bring it to a boil. Reduce the heat to low and let the sauce simmer for 3-4 minutes while you add the seasonings.
Meanwhile, combine the egg yolks and cream. Add a few spoonfuls of hot sauce to the cream and egg mixture, then whisk it into the hot sauce. Warm it on low heat for about 30 seconds, then whisk in the cheeses. Stir the sauce over low heat until the cheese is melted and smooth (about 1 minute). Do not allow the sauce to boil. Correct the seasoning.
Assembling and Serving
|2||cups cooked shrimp, crab, lobster or scallops, or a mixture (about 1 lb)|
|1||cup fresh bread crumbs|
|1/4||cup melted butter|
|1/2||cup grated Parmesan cheese|
|soft butter as needed|
Preheat the oven to 375 degrees. Butter 6 porcelain shell dishes or a 1 quart casserole and distribute the seafood mixture. Spoon the sauce over the seafood.
Combine the bread crumbs and butter together and toss with a fork until lightly moistened. Sauté on low heat until crisp. Add the cheese and combine. Sprinkle this mixture over the seafood. Bake 15-20 minutes or until hot and bubbly. Broil briefly if desired. Serve immediately.