Seafood In White Wine Broth - cooking recipe

Ingredients

4 (8 oz. size) frozen rock lobster tails
2 lb. raw shrimp, shelled and deveined
2 pkg. (6 oz. size) frozen king crab, thawed and drained
10 Tbsp. butter or margarine
2/3 c. flour
2 tsp. salt
1/2 tsp. paprika
dash of white pepper
3 to 3 1/2 c. Half and Half (half milk, half cream)
1 1/4 c. dry white wine

Preparation

In large kettle, bring 2 1/2 quarts water to boiling; add lobster tails, return to boiling.
Reduce heat; simmer, covered 8 minutes.
With slotted utensil, lift out lobster tails, and set aside until cool enough to handle.
Return water to boiling.
Add shrimp; return to boiling.
Reduce heat; simmer, covered, 5 minutes or until tender.
Drain.
Drain crabmeat, removing any cartilage and leaving pieces as big as possible.
Remove meat from lobster shells; cut into bite-size pieces.
Melt butter in Dutch oven; remove from heat.
Stir in flour, salt, paprika and pepper until smooth.
Bring to boiling, stirring.
Reduce heat; simmer 5 minutes.
Add wine, stirring until well combined.
Add seafood; stir gently until combined.
Cook over low heat until heated through.
Do not boil.
Add more Half and Half if sauce is too thick.
Makes 12 servings.
Or use 2 cans (7 1/2 oz. size) king crab meat, drained.