Seafood In White Wine Broth

• 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

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

frozen rock lobster, shrimp, frozen king crab, butter, flour, salt, paprika, white pepper, milk, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=293664 (may not work)