Seafood Casserole PK

4 tbsp. butter
1 shallot, chopped
2 cloves of garlic
3 tsp. flour
2 cups chicken broth
1/4 pound, mushrooms sliced
2 egg yolks
1/2 cup heavy cream
salt and freshly ground pepper to taste
1 lb. large raw shrimp cut in pieces
1 cup chopped cooked lobster or crab meat
1 pkg. 10 oz. frozen peas, thawed

In a medium-size saucepan, melt 2 tbsp. of the butter over moderate heat. Add shallot and garlic and cook until softened but not brown, 2-3 min. Stir in flour and cook for 1 to 2 min. without browning. Slowly whisk in broth, bring to a boil and cook, stirring, until sauce thickens, about 3 min. Reduce heat and simmer for 10 min. stirring occasionally. Remove from heat. Preheat oven to 400.
Meanwhile, in a small frying pan, melt remaining 2 tbsp. butter. Add mushrooms and cook until lightly browned, about 3 min. Set aside. In small bowl, beat egg yolks and cream. Whisk in about 1/2 cup of hot sauce. Whisk the egg-cream mixture into remaining sauce in the pan. Add the mushrooms & shrimp. Season with salt and pepper.
In a 2-quart casserole or 13x9x2 inch baking dish, arrange shrimp, lobster, and peas. Pour sauce over all. Bake for 25-30 minutes, until lightly browned on top.
Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user PATRUSHKA3.