Artichoke, Lobster And Sausage Gratin
Published September 18, 1993
- Total Time
- 45 minutes
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Ingredients
¼ cup dried bread crumbs
¼ cup cornmeal
½ teaspoon olive oil
1 teaspoon salt
Freshly ground pepper to taste
½ pound sweet Italian sausage, cut across into ¼-inch-thick slices
2 13 ¾-ounce cans artichoke hearts, well drained and quartered
2 1 ¼-pound lobsters, steamed, tail and claw meat removed and cut into ½-inch pieces
Nutritional analysis per serving (4 servings)
35 grams carbs; 377 milligrams cholesterol; 466 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 8 grams fat; 12 grams fiber; 1756 milligrams sodium; 64 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. In a small bowl, combine the bread crumbs, cornmeal, olive oil, ¼ teaspoon of the salt and pepper. Set aside. Cook the sausage in a medium-size skillet over medium-high heat until cooked through. Drain on paper toweling.
- Step 2
In a large bowl, combine the sausage, artichoke hearts and lobster meat. Toss with the remaining ¾ teaspoon of salt, pepper and 3 tablespoons of the bread-crumb mixture. Place in a 9-inch pie plate and cover with the remaining crumbs. Bake until the gratin is hot and the crumbs are browned, about 30 minutes. Divide among 4 plates and serve immediately.
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