New England Crab And Lobster Soup
- 1/4 lb. butter
- 2 celery stalks, diced
- 1 large onion, diced
- 2 to 3 Tbsp. butter
- 1 Tbsp. dried parsley
- 1 Tbsp. paprika
- 2 (6 oz.) containers fresh crab meat
- 1 chicken lobster, cooked, meat removed from claws and tail and chopped
- 2 dashes of cayenne pepper
- 1/2 c. white dry wine
- 1 qt. half and half
- In a large saute pan or Dutch oven at medium heat, melt butter. Add celery, onion, parsley, paprika and cayenne pepper.
- Saute until it begins to soften and brown.
- Add flour to roux consistency.
- Add crab meat and lobster meat, stirring until hot. Slowly stir in white wine.
- Cook for 2 minutes and then add the half and half.
- Bring just to boiling point and stir 30 seconds. Remove from heat and let stand for 5 minutes.
- Serve in your best soup bowls with toast points on side.
- Garnish with fresh, chopped parsley.
- Serves 6.
butter, celery stalks, onion, butter, parsley, paprika, containers, chicken lobster, cayenne pepper, white dry wine
Taken from www.cookbooks.com/Recipe-Details.aspx?id=502958 (may not work)