Shrimp & Lobster in White Wine Rowley

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.