Lobster And Hearts Of Palm Au Gratin

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Title: Lobster And Hearts Of Palm Au Gratin
Categories: main dish, seafood, shellfish
Yield: 4 servings

9 tb unsalted butter
2 cn hearts of palm - (14 oz ea);
- drained
2 ts salt
1 1/4 ts freshly-ground white pepper
1/4 c finely-chopped shallot
1 1/2 ts minced garlic
2 tb flour
1 1/4 c milk
2/3 c heavy cream
1 1/2 ts lemon juice
1 tb chopped chives
2/3 lb cooked lobster meat;
-coarsely chopped
= (the meat from 2 (1-lb)
-lobsters
substitute cooked shrimp)
2 sl white bread; crusts removed,
toasted and processed in
-food proce
to make fresh bread crumbs

Preheat oven to 375 degrees.

In a skillet heat 3 tablespoons of the butter. Add the hearts of palm, 1/2
teaspoon of salt and 1/4 teaspoon of the white pepper and saute until the
hearts of palm are golden, about 3 minutes. Arrange the cooked hearts of
palm in a layer on the bottom of a gratin dish.

In a saucepan melt 3 tablespoons of the butter. Add the shallots and
garlic until softened, about 3 minutes. Stir in the flour, increase the
heat to medium-high and cook for 2 minutes, being careful not to let it
brown. Whisk in the milk and heavy cream, and cook, stirring constantly,
until the mixture comes to a gentle boil. Cook until the floury taste is
gone and sauce is smooth and thickened, about 3 minutes. Add the lemon
juice, chives, remaining 1 1/2 teaspoons salt, and remaining 1 teaspoon of
pepper. Add the lobster meat, and stir well.

In a small saucepan melt the remaining tablespoon of the butter and remove
from heat. Add the breadcrumbs and toss to thoroughly combine. Pour the
lobster mixture over the hearts of palm and spread the breadcrumbs evenly
on top. Bake until golden brown and bubbly, about 20 minutes.

This recipe yields 4 to 6 servings.

Source:
"ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B13) - from the TV
FOOD NETWORK"
S(Formatted for MC6):
"01-30-2002 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 536 Calories; 44g Fat (73.4%
calories from fat); 21g Protein; 15g Carbohydrate; trace Dietary Fiber;
189mg Cholesterol; 1477mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean
Meat; 0 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 8 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Emeril Lagasse

Preparation Time: 0:00

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