Shrimp & Lobster in White Wine Rowley
Yield
12 servingsPrep
20 minCook
50 minReady
70 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
lobster tails
rock, frozen, 8 ounces each |
*
|
| 2 | pounds |
shrimp
raw, shelled, deveined |
|
| 15 | ounces |
crab meat
king, canned, drained |
|
| 10 | tablespoons |
butter
|
|
| ⅔ | cup |
all-purpose flour
|
|
| 2 | teaspoons |
salt
|
|
| 1 | teaspoon |
paprika
|
|
| ¼ | teaspoon |
white pepper
|
|
| 3 | cups |
light cream (half&half)
|
|
| 1 ¼ | cups |
white wine
dry |
*
|
| 1 | x |
parsley sprigs
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
lobster tails
rock, frozen, 8 ounces each |
*
|
| 907.2 | g |
shrimp
raw, shelled, deveined |
|
| 433.5 | ml/g |
crab meat
king, canned, drained |
|
| 1.5E+2 | ml |
butter
|
|
| 158 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
paprika
|
|
| 1.3 | ml |
white pepper
|
|
| 7.1E+2 | ml |
light cream (half&half)
|
|
| 296 | ml |
white wine
dry |
*
|
| 1 | x |
parsley sprigs
for garnish |
*
|
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.
