Lobster and Hearts of Palm au Gratin Recipe

Name: Lobster and Hearts of Palm au Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 375 degrees F.
2
In a skillet heat 3 tablespoons of the butter.
3
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.
4
Arrange the cooked hearts of palm in a layer on the bottom of a gratin dish.
5
In a saucepan melt 3 tablespoons of the butter.
6
Add the shallots and garlic until softened, about 3 minutes.
7
Stir in the flour, increase the heat to medium-high and cook for 2 minutes, being careful not to let it brown.
8
Whisk in the milk and heavy cream, and cook, stirring constantly, until the mixture comes to a gentle boil.
9
Cook until the floury taste is gone and sauce is smooth and thickened, about 3 minutes.
10
Add the lemon juice, chives, remaining 1 1/2 teaspoons salt, and remaining 1-teaspoon of pepper.
11
Add the lobster meat, and stir well.
12
In a small saucepan melt the remaining tablespoon of the butter and remove from heat.
13
Add the breadcrumbs and toss to thoroughly combine.
14
Pour the lobster mixture over the hearts of palm and spread the breadcrumbs evenly on top.
15
Bake until golden brown and bubbly, about 20 minutes.

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 9 tablespoons unsalted butter, 2 (14-ounce) cans hearts of palm, drained, 2 teaspoons salt, 1 1/4 teaspoons white pepper, and more.

Yes, Lobster and Hearts of Palm au Gratin falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lobster and Hearts of Palm au Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions