Best Of The Very Best Seafood In WhiteWine

These are three of ‘best of the best’ seafood (for me, that is) and are exquisite done up this way. Also, this will serve 12.

• 4 x 8 oz. frozen lobster tails
• 2 lbs. raw shrimp, shelled and cleaned
• 2 pkg. frozen king crab, thawed and drained
• 10 tbsp. butter
• 2/3 cup flour
• generous pinch of salt
• 1/2 tsp. paprika (for colour)
• pinch of white pepper
• 3 – 3  1/2 cups of half and half cream
• 1  1/4 – 1  1/2 cups white wine

In a large pot,  bring 2  1/2 quarts of water to the boil. Add the lobster tails and return to the boil. Reduce heat and simmer, covered for 8 minutes. With a slotted spoon lift out the tails and set aside until able to handle.

Return water to the boil and add the shrimp, return to the boil and reduce the heat and simmer for about 5 minutes (until tender) remove and drain.

Drain the crabmeat, remove any cartilage and leave the pieces as big as possible. Remove the meat from the lobster tails, and cut into bite size pieces.

In a Dutch oven, melt the butter and remove from the heat. Stir in the flour, salt, paprika and pepper, stirring until smooth. Gradually stir in about 3 cups of the half and half, mixing until completely smooth.

Bring to a boil stirring constantly then reduce the heat and simmer for about 5 minutes.

Add the wine, again stirring until well combined. Add the seafood, stirring gently to mix and cook over low heat until heated through. DO NOT BOIL.

If the sauce is too thick, add more half and half or wine OR both until the perfect consistency for you and your company.

Cook some fettucine, drain and place on 12 serving plates, add equal amounts of the seafood on each one. Add some garlic toast, chilled white wine, candles and oh my goodness….a perfect evening.

YUMMY…