Ingredients

9 Tbsp. unsalted butter
2 can hearts of palm - (14 ounce ea) liquid removed
2 tsp salt
1 1/4 tsp freshly-grnd white pepper
1/4 c. finely-minced shallot
1 1/2 tsp chopped garlic
2 Tbsp. flour
1 1/4 c. lowfat milk
2/3 c. heavy cream
1 1/2 tsp lemon juice
1 Tbsp. minced chives
2/3 lb cooked lobster meat coarsely minced (the meat from 2 (1-lb) lobsters or possibly substitute cooked shrimp)
2 slc white bread crusts removed, toasted and processed in food processor to make fresh bread crumbs

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Lobster And Hearts Of Palm Au Gratin

Servings: 4

Preheat oven to 375 degrees.
In a skillet heat 3 Tbsp. of the butter. Add in the hearts of palm, 1/2 tsp. of salt and 1/4 tsp. of the white pepper and saute/fry till the hearts of palm are golden brown, about 3 min. Arrange the cooked hearts of palm in a layer on the bottom of a gratin dish.
In a saucepan heat 3 Tbsp. of the butter. Add in the shallots and garlic till softened, about 3 min. Stir in the flour, increase the heat to medium-high and cook for 2 min, being careful not to let it brown. Whisk in the lowfat milk and heavy cream, and cook, stirring constantly, till the mix comes to a gentle boil. Cook till the floury taste is gone and sauce is smooth and thickened, about 3 min. Add in the lemon juice, chives, remaining 1 1/2 tsp. salt, and remaining 1 tsp. of pepper. Add in the lobster meat, and stir well.
In a small saucepan heat the remaining Tbsp. of the butter and remove from heat. Add in the breadcrumbs and toss to thoroughly combine. Pour the lobster mix over the hearts of palm and spread the breadcrumbs proportionately on top. Bake till golden and bubbly, about 20 min.
This recipe yields 4 to 6 servings.