Ingredients Jump to Instructions ↓

  1. 4 Frozen Rock Lobster Tails -- (8 oz. ea.)

  2. 2 Lb Raw Shrimp -- shelled & deveined

  3. 2 Cans King Crab Meat --

  4. 7 1/2 oz. ea, drain

  5. 10 Tbsp Butter

  6. 2/3 C Flour

  7. 2 Tsp Salt

  8. 1 Tsp Paprika

  9. 1/4 Tsp White Pepper

  10. 3 C Light Cream

  11. 1 1/4 C Dry White Wine

  12. Parsley Sprigs -- for garnish

  13. 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.

  14. 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.

  15. 12 Source: "Mountain Measures" --Junior League of Charleston, WV ed.


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