8 Tablespoons butter
1 leek, finely diced
1 1/4 cups Panko or homemade bread crumbs
1/2 teaspoon Stonewall Kitchen Maine Seafood Rub or 1-2 teaspoons Old Bay Seasoning
1 pound cooked lobster meat, cut into 1-inch chunks
1 pound raw sea scallops, cut in half
1 pound raw extra large shrimp, shelled
2 Tablespoons vermouth
1 cup light cream
Parmesan cheese, freshly grated
Preheat oven to 400 degrees F.
Heat the butter in a large skillet. Add the leeks and sauté over medium heat until soft and translucent, about 5 minutes. Stir in breadcrumbs and seafood seasoning and mix until evenly combined. Remove from heat. Pile the seafood into the skillet. Stir in the cream and vermouth. Transfer the mixture to a greased 9x13-inch baking dish. Top with grated Parmesan.
Bake for 15 minutes until the seafood is cooked and the crumbs are golden. Serve at once.