Artichoke, Lobster And Sausage Gratin

• 1/4 cup dried bread crumbs
• 1/4 cup cornmeal
• 1/2 teaspoon olive oil
• 1 teaspoon salt
• Freshly ground pepper to taste
• 1/2 pound sweet Italian sausage, cut across into 1/4-inch-thick slices
• 2 13 3/4-ounce cans artichoke hearts, well drained and quartered
• 2 1 1/4-pound lobsters, steamed, tail and claw meat removed and cut into 1/2-inch pieces

1. Preheat the oven to 350 degrees.
2. In a small bowl, combine the bread crumbs, cornmeal, olive oil, 1/4 teaspoon of the salt and pepper.
3. Set aside.
4. Cook the sausage in a medium-size skillet over medium-high heat until cooked through.
5. Drain on paper toweling.
6. In a large bowl, combine the sausage, artichoke hearts and lobster meat.
7. Toss with the remaining 3/4 teaspoon of salt, pepper and 3 tablespoons of the bread-crumb mixture.
8. Place in a 9-inch pie plate and cover with the remaining crumbs.
9. Bake until the gratin is hot and the crumbs are browned, about 30 minutes.
10. Divide among 4 plates and serve immediately.

bread crumbs, cornmeal, olive oil, salt, freshly ground pepper, sausage, lobsters

Taken from cooking.nytimes.com/recipes/11757 (may not work)