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

1. In a large saute pan or Dutch oven at medium heat, melt butter. Add celery, onion, parsley, paprika and cayenne pepper.
2. Saute until it begins to soften and brown.
3. Add flour to roux consistency.
4. Add crab meat and lobster meat, stirring until hot. Slowly stir in white wine.
5. Cook for 2 minutes and then add the half and half.
6. Bring just to boiling point and stir 30 seconds. Remove from heat and let stand for 5 minutes.
7. Serve in your best soup bowls with toast points on side.
8. Garnish with fresh, chopped parsley.
9. 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)