1 pound cooked lobster meat, cut into 1-inch chunks
1 pound 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.