\u00c2\u00a0<\/p>\n
1 C. seafood stock or clam juice <\/span><\/p>\n 1 C. heavy cream <\/span><\/p>\n 1\/2 C. plus 3 T. good white wine, such as Chablis, divided <\/span><\/p>\n 3 T. tomato puree <\/span><\/p>\n 1\/2 tsp. saffron threads omitted<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 8 ounces raw shrimp, peeled, deveined, and cut in half crosswise <\/span><\/p>\n 8 ounces raw halibut cod cut into1-inch chunks <\/span><\/p>\n 8 ounces cooked lobster meat, cut into 1-inch chunks <\/span><\/p>\n 7 T. unsalted butter, divided <\/span><\/p>\n 1 T. all-purpose flour <\/span><\/p>\n Kosher salt <\/span><\/p>\n Freshly ground black pepper <\/span><\/p>\n 3 C. julienned leeks, white and light green parts (2 large) <\/span><\/p>\n 1 1\/2 C. julienned carrots (3 carrots) <\/span><\/p>\n 1 C. panko (Japanese dried bread crumbs) 1\/2 dried breadcrumbs <\/span><\/p>\n 1\/3 C. freshly grated Parmesan <\/span><\/p>\n 2 T. minced fresh flat-leaf parsley <\/span><\/p>\n 1 T. chopped fresh tarragon leaves <\/span><\/p>\n 1 T. minced garlic (2 cloves) <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Preheat the oven to 375 degrees F. Place 4 individual gratin dishes on sheet pans. (If recipe is doubled serve it in a 14 by 9 1\/4-inch oval gratin dish.)\u00c2\u00a0 <\/span>Combine the stock, cream, 1\/2 C. of the wine, the tomato puree, and saffron in a medium saucepan. Bring to a boil, lower the heat, and add the shrimp. After 3 minutes, use a slotted spoon to remove the shrimp to a bowl. Add the halibut to the stock for 3 minutes, until just cooked through, and remove to the same bowl. Add the cooked lobster to the bowl. <\/span><\/p>\n Continue to cook the sauce until reduced by half, about 12 minutes. Mash 1 T. of the butter together with the flour. Whisk the butter mixture into the sauce along with 1 tsp. salt and 1\/2 tsp. pepper. Simmer, stirring constantly, until thickened, about 5 minutes. Set aside. Melt 3 T. of the butter in a medium saute pan. Add the leeks and carrots and cook over medium heat for 5 minutes, until softened. Add the remaining 3 T. of wine, 1\/2 tsp. salt, and 1\/4 tsp. pepper and cook for 5 to 10 minutes, until tender. Set aside. Combine the panko, Parmesan, parsley, tarragon, and garlic. Melt the remaining 3 T. of butter and mix it into the crumbs until they\u00e2\u20ac\u2122re moistened. Divide the seafood among the 4 gratin dishes. Strew the vegetables on top of each dish. Pour the sauce equally over the seafood and vegetables and spoon the crumbs evenly on top. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 1 C. seafood stock or clam juice 1 C. heavy cream 1\/2 C. plus 3 T. good white wine, such as Chablis, divided 3 T. tomato puree 1\/2 tsp. saffron threads omitted \u00c2\u00a0 8 ounces raw shrimp, peeled, deveined, and cut in half crosswise 8 ounces raw halibut cod cut into1-inch chunks 8 ounces cooked lobster meat, cut into 1-inch chunks 7 T. unsalted butter, divided 1 T. all-purpose flour Kosher salt Freshly ground black pepper 3 C. julienned…<\/p>\n