# Seafood Lovers’ Dream: Gourmet Cassolette Recipe
A **cassolette** is a luxurious French-inspired seafood stew baked in individual ramekins until the top is golden and bubbling. This version layers sweet lobster, plump shrimp, tender scallops, and flaky white fish in a velvety saffron-cream sauce, finished with a crisp panko-Parmesan crust. It’s elegant enough for a dinner party yet simple enough for a special weeknight.
**Serves:** 4 | **Prep:** 25 min | **Cook:** 25 min | **Total:** 50 min
## Ingredients
### Seafood
– 8 oz (225 g) lobster meat, cooked and chopped (or 2 small tails, steamed)
– 8 oz (225 g) large shrimp, peeled, deveined, tails removed
– 8 oz (225 g) bay scallops (or sea scallops, quartered)
– 6 oz (170 g) firm white fish (cod, halibut, or haddock), ¾-inch cubes
– 1 Tbsp lemon juice
– Salt & white pepper
### Sauce
– 3 Tbsp unsalted butter
– 1 medium shallot, finely minced
– 2 garlic cloves, minced
– ¼ cup dry white wine (Sauvignon Blanc or Vermouth)
– 1 cup seafood stock (or clam juice)
– 1 cup heavy cream
– Pinch of saffron threads, crushed
– 1 tsp Dijon mustard
– 1 Tbsp all-purpose flour (or ½ tsp cornstarch for gluten-free)
– 2 Tbsp chopped fresh tarragon (or 1 tsp dried)
### Topping
– ½ cup panko breadcrumbs
– ¼ cup grated Parmigiano-Reggiano
– 2 Tbsp melted butter
– 1 Tbsp chopped parsley
### For serving
– Lemon wedges
– Crusty baguette
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## Instructions
1. **Prep the seafood**
Pat all seafood dry. Toss gently with lemon juice, a pinch of salt, and white pepper. Set aside.
2. **Make the saffron-cream sauce**
– In a wide sauté pan over medium heat, melt 3 Tbsp butter.
– Add shallot and garlic; cook 2 min until translucent.
– Deglaze with white wine; reduce by half (~2 min).
– Whisk in flour; cook 1 min.
– Gradually add stock, then cream and saffron. Simmer 4–5 min until thickened enough to coat a spoon.
– Stir in Dijon and tarragon. Taste; adjust salt/pepper.
3. **Assemble the cassolettes**
– Preheat oven to 425 °F (220 °C). Butter four 8-oz ramekins.
– Divide seafood evenly among ramekins.
– Ladle hot sauce over seafood, leaving ¼-inch headspace.
4. **Add the crisp topping**
– Mix panko, Parmesan, melted butter, and parsley.
– Sprinkle generously over each ramekin.
5. **Bake & serve**
– Place ramekins on a baking sheet. Bake 12–15 min until topping is golden and sauce bubbles at edges.
– Optional: Broil 1–2 min for extra crunch.
– Rest 3 min. Serve with lemon wedges and warm bread.
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## Pro Tips
– **Make-ahead:** Assemble up to 4 hours ahead; refrigerate. Add 3–4 min to bake time.
– **Luxury upgrade:** Add ¼ cup diced cooked crabmeat or a splash of Cognac with the wine.
– **Wine pairing:** Chilled Chablis or Champagne.
Bon appétit—your kitchen will smell like a seaside bistro in Brittany! 🦞🍤
