4 Frozen Rock Lobster Tails — (8 oz. ea.)
2 Lb Raw Shrimp — shelled & deveined
2 Cans King Crab Meat — 7 1/2 oz. ea, drain
10 Tbsp Butter
2/3 C Flour
2 Tsp Salt
1 Tsp Paprika
1/4 Tsp White Pepper
3 C Light Cream
1 1/4 C Dry White Wine
Parsley Sprigs — for garnish
In large kettle, bring 2 1/2 quarts water to a boil. Add lobster. Return to boiling, reduce heat, and simmer, covered for 8 minutes. Remove lobster to colander to cool. Return water to a boil. Add shrimp. Return to boiling, reduce heat, and simmer, covered, for 5 minutes. Drain. Remove crabmeat from cans in large pieces. Drain. Cut lobster in bite-size pieces. Set all seafood aside.
Melt butter in Dutch oven. Remove from heat. Stir in flour, salt, paprika, and pepper. Gradually stir in cream until smooth. Bring to a boil, stirring. Reduce heat and simmer 5 minutes. Add wine and seafood and stir until combined. Cook over low heat until hot. DO NOT BOIL. Serve with rice. Garnish with parsley.
Serves 12
Source: “Mountain Measures” –Junior League of Charleston, WV ed. 1974