|Flour||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
|Medium shrimp||1 1⁄2 Pound (Use Raw Ones)|
|Whipping cream||1 Cup (16 tbs)|
|Butter||10 Tablespoon, divided|
|Lobster meat||11 Ounce, diced|
|Hungarian paprika||1 Tablespoon|
|White pepper||To Taste|
|Steamed rice||1 Cup (16 tbs)|
|Amontillado sherry||1⁄2 Cup (8 tbs)|
Simmer the scallops in the Court Bouillon for 3 minutes.
Bring the Court Bouillon to a boil.
Add the shrimp and cook just until done.
Drain, reserving the Court Bouillon.
When the shrimp are cool enough to handle, peel and devein them.
Boil the Court Bouillon down until it measures 2 cups.
Melt 2 tablespoons of butter in a small saucepan.
Add the paprika and let stand over very low heat for 5 minutes.
Remove from the heat.
Add the sherry.
Melt 8 tablespoons of butter in a saucepan.
Stir in the flour and cook over medium heat for 3 minutes, stirring constantly.
Do not let the mixture brown.
Heat the milk and reserved 2 cups of Court Bouillon and add to the butter and flour mixture, whisking until the mixture is smooth and thick.
Beat the egg yolks and cream together until well blended.
Add a little of the hot sauce, stirring constantly.
Pour the cream mixture into the saucepan and cook, whisking constantly, until the mixture is almost to the boiling point.
Reduce the heat.
Add the scallops, shrimp, and lobster meat and simmer until heated through.
Add salt and white pepper to taste.
Add the paprika mixture.