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Seafood Bubbly Bake

Haddock, lobster, and scallops combine in a creamy baked casserole from North Rustico Harbour's Blue Mussel Café; any combination of seafood—cod, clams, mussels, shrimp—will work just as well. From: Saveur

6 tbsp. unsalted butter
2 oz. white mushrooms, finely chopped
2 cloves garlic, finely chopped
1 stalk celery, finely chopped
½ small green bell pepper, stemmed, seeded, and finely chopped
½ small yellow onion, finely chopped
½ cup dry white wine
4 tbsp. flour
1½ cups milk
½ cup heavy cream
4 oz. cooked lobster meat, cut into 1" pieces
4 oz. skinless haddock, pin bones removed, cut into 1" pieces
4 large sea scallops, thinly sliced crosswise
1 tbsp. fresh lemon juice
½ tsp. dry mustard
Kosher salt and freshly ground black pepper, to taste
⅓ cup fine bread crumbs
3 tbsp. grated cheddar cheese
1 tsp. paprika
Roughly chopped parsley, for garnish (optional)

Heat oven to 400°. Melt 4 tbsp. butter in a 4-qt. saucepan over medium-high heat. Add mushrooms, garlic, celery, bell pepper, and onion; cook, stirring occasionally, until soft, about 8 minutes. Add wine; cook until liquid is reduced by half, about 3 minutes. Add flour; cook, stirring until smooth, for 2 minutes. Whisk in milk and cream; bring to a boil. Reduce heat to medium; cook until slightly thickened, 3–4 minutes. Stir in lobster, haddock, scallops, lemon juice, mustard, salt, and pepper. Divide mixture evenly among six 6-oz. ramekins; place ramekins on a baking sheet and set aside.

Mix bread crumbs, cheese, and paprika in a bowl; sprinkle mixture evenly over each ramekin and dot with remaining butter. Bake until lightly browned and bubbling in the center, about 20 minutes. Sprinkle with parsley, if you like.