Tender scallops and chunks of lobster are baked in a silky white wine cream sauce, topped with Gruyère cheese, and gratinéed until bubbling and golden brown.
Pat scallops dry, season with salt and pepper.
In a skillet, melt 1 tbsp butter over medium-high heat.
Quickly sear scallops for 1 minute per side (they will finish cooking in the oven). Remove and set aside.
Chop cooked lobster meat into bite-sized chunks.
In a saucepan, melt 3 tbsp butter over medium heat.
Add shallots, cooking until softened (2–3 minutes).
Stir in flour and cook for 1 minute to form a roux.
Gradually whisk in white wine, stock, and cream.
Add Dijon mustard, cayenne, and lemon juice. Simmer until slightly thickened (5–7 minutes).
Season with salt and pepper to taste.
Preheat oven to 400°F (200°C).
In a buttered gratin dish (or individual ramekins), arrange lobster and scallops.
Pour sauce over the seafood to coat evenly.
In a bowl, combine Gruyère, Parmesan, and panko. Toss with melted butter.
Sprinkle mixture generously over the seafood and sauce.
Bake gratin for 15–18 minutes, until golden brown and bubbling.
Garnish with parsley before serving.
Serve hot, spooned onto plates or directly in ramekins.
Perfect with crusty French bread, wild rice pilaf, or buttered asparagus.
Wine pairing: Champagne, Chablis, or an oaked Chardonnay.
For a Christmas Eve seafood menu, pair with a light starter like oysters and finish with a citrus dessert.
Make-ahead: Sauce can be made a day in advance; assemble and bake just before serving.
Alternative seafood: Substitute crab or prawns for lobster.
Luxury twist: Add a drizzle of truffle oil to the sauce before baking.
Individual servings: Present in small ramekins for an elegant plated starter.
4 servings