Creamy Seafood Newburg
|Lobster tail||12 Ounce (1 In Number)|
|Frozen king crab||12 Ounce (2 Packages Of 6 Ounce Each)|
|Frozen shrimp soup||2 Can (20 oz)|
|Rice||1 Cup (16 tbs)|
Boil lobster, crab and shrimp for 8 minutes.
Shell, clean and cut in chunks.
Saute in 1/4 pound butter.
In large pot combine remaining butter, salt and pepper to taste,cream, shrimp soup and sherry.
Add seafood and heat.
Add milk to desired consistency; should be rather thick.
Brown rice in additional butter, stirring to brown; drop into boiling water.
Season with salt, pepper and spice Parisienne.
Cover and simmer until tender.
Serve Newburg over rice.