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Shrimp And Lobster In White Wine

deasia's picture
  Frozen rock-lobster tails 32 Ounce
  Raw shrimp 2 Pound
  Canned king crab meat 15 Ounce
  Butter/Margarine 10 Tablespoon
  Flour 2⁄3 Cup (10.67 tbs)
  Salt 2 Teaspoon
  Paprika 1 Teaspoon
  White pepper 1⁄4 Teaspoon
  Light cream 3 Cup (48 tbs)
  Dry white wine 1 1⁄4 Cup (20 tbs)

1. In large kettle, bring 21/2 quarts water to boiling.
2. Add lobster tails return to boiling, reduce heat and simmer, covered for 8 minutes.
3. With slotted utensil, lift out lobster tails and set aside until they are cool enough to handle.
4. Return water to boiling, add shrimp and return to boiling.
5. Reduce heat, simmer covered for 5 minutes until shrimp are tender and drain.
6. Drain crabmeat, leaving pieces as big as possible.
7. Remove meat from lobster shells and cut into bite size pieces.
8. Set all seafood aside.
9. In Dutch oven melt butter, remove from heat and stir in flour, salt, paprika and pepper until smooth.
10. Gradually stir in cream, mixing until smooth.
11. Bring to boiling, stirring constantly reduce heat and simmer 5 minutes.
12. Add wine, lobster, shrimp and crabmeat and stir gently just until combined.
13. Cook over low heat just until heated through without letting it to boil.

14. Serve with parsley buttered hot rice.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes

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