This recipe for seafood casserole is so cheesy and creamy your family or guests will be sure to want seconds. Bonus, use the shells from the lobster or prawns for making delicious seafood stock.
Lightly saute garlic in butter. Line the bottom of glass casserole dish with the shrimp and lightly salt and pepper.
On top of the shrimp, layer the white fish and lightly salt and pepper. Sprinkle the crabmeat on top of the whitefish.
Drizzle in the sauted garlic and butter evenly. Pour in the fresh or lightly soured raw cream.
Generously cover the entire seafood casserole with slices of mild, grassfed cheese.
Place the seafood casserole dish in a preheated 400 °F/ 204 °C oven for 25 minutes.
Check that the seafood casserole is simmering throughout - it needs to have been simmering for a least 5 minutes to ensure all the seafood is cooked.
Broil for 5 additional minutes to brown the cheese on top.
Serve seafood casserole immediately.
Cool and refrigerate leftovers.
Substitute 3-4 small lobster tails instead of the shrimp if desired.