Shrimp & Lobster in White Wine Rowley
Submitted by jshafer
Lobster, shrimp, and king crab in a velvety white wine cream sauce with butter and paprika. A showpiece seafood dish that serves 12 over rice.
YIELD
12 servingsPREP
20 minCOOK
50 minREADY
70 minThis is the dish you pull out for anniversaries, holidays, or any occasion where you want jaws on the floor.
Four lobster tails, two pounds of shrimp, and a generous helping of king crab meat get bathed in a silky cream sauce built on butter, flour, half-and-half, dry white wine, and a blush of paprika. It’s rich, elegant, and unapologetically indulgent.
Served over steamed rice with a scattering of fresh parsley, this feeds 12 people and looks like it came from a white-tablecloth restaurant. No one needs to know it took you about an hour.
Chef Tips
- Don’t boil once the seafood is in. The cream sauce will break and the shellfish will toughen. Keep the heat low and gentle.
- Cook the lobster and shrimp separately. They have different cooking times. Lobster gets 8 minutes, shrimp gets 5. Cooking them together means one will be overdone.
- Keep the crab in large pieces. It’s already cooked, so handle it gently when folding it in. You want visible, impressive chunks on each plate.
- Use a dry white wine with body. A Chardonnay or Pinot Grigio works well here. Avoid anything too sweet.
Ingredients
Directions
In large kettle, bring 2½ 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.
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