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Ingredients

½ cup butter 1 bunch green onions, chopped ½ pound fresh mushrooms, chopped ¼ pound peeled and deveined medium shrimp (30-40 per pound) ¼ pound walleye fillets, cut into pieces ¼ pound cooked lobster meat, broken into chunks ¼ pound cooked crabmeat 2 tablespoons dry sherry ½ cup dry white wine (such as Chenin Blanc) 1 (10.75 ounce) can condensed cream of shrimp soup (such as Campbell's®) 1 cup half-and-half cream 1 cup dry bread crumbs ¼ pound shredded Cheddar cheese ½ cup dry bread crumbs ½ cup freshly grated Parmesan cheese ¼ cup cold butter, cut into 1/2-inch pieces

Nutrition Info

934.1 calories carbohydrate: 46.4 g cholesterol: 271.8 mg fat: 60.7 g fiber: 4 g protein: 46.2 g saturatedFat: 36.6 g servingSize: - sodium: 1818.9 mg sugar: 5.8 g transFat: : - unsaturatedFat: : -

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Melt 1/2 cup of butter in a large skillet over medium heat. Stir in the green onions and mushrooms, and cook until the mushrooms have softened, about 5 minutes. Stir in the shrimp and walleye, cook and stir until the shrimp have begun to turn opaque, about 2 minutes. Add the lobster and crab, and cook a few minutes to heat.
Stir in the sherry and white wine. Bring to a simmer, and cook for 2 minutes. Once the shrimp and walleye are no longer translucent in the center, stir in the cream of shrimp soup, half-and-half, 1 cup bread crumbs, and Cheddar cheese until the cheese has melted, and the mixture is bubbly. Pour into a casserole dish, and sprinkle evenly with 1/2 cup breadcrumbs and the Parmesan cheese. Dot with the pieces of cold butter.
Cook under the preheated broiler until the butter has melted and the bread crumbs are golden brown.

4 servings

Use crab or lobster, or mix it up with some fish. I use individual au gratin dishes to serve. The sauce can be frozen before the topping is added.