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unsalted butter hearts of palm salt white pepper shallot garlic flour milk heavy cream lemon juice chives lobster white bread
Viewed: 31 - Published at: 3 years agoIngredients
- 9 tablespoons unsalted butter
- 2 (14-ounce) cans hearts of palm, drained
- 2 teaspoons salt
- 1 1/4 teaspoons white pepper
- 1/4 cup finely chopped shallot
- 1 1/2 teaspoons minced garlic
- 2 tablespoons flour
- 1 1/4 cups milk
- 2/3 cup heavy cream
- 1 1/2 teaspoons lemon juice
- 1 tablespoon chopped chives
- 2/3 pound cooked lobster meat (the meat from 2 (1-pound) lobsters), coarsely chopped (or substitute cooked shrimp)
- 2 slices white bread, crusts removed, toasted and processed in a food processor to make fresh bread crumbs
Method
- Preheat oven to 375 degrees F.
- 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.
