Recipe(tried): Shrimp and Lobster Extraordinaire

SHRIMP AND LOBSTER EXTRAORDINAIRE

Having a special party for special people? Add a salad, dessert, and a special white wine and you have a very special dinner.

1/2 cup plus 2 tbsp butter
2/3 cup flour
1 tsp salt
1/2 tsp paprika
3 to 3 1/2 cups half and half
4 (8 oz each) lobster tails, cooked, shelled, and cut into 1/2-inch pieces.
1 1/2 to 2 lbs cooked, peeled, and deveined medium size shrimp
2 packages (6 oz each) frozen crabmeat, thawed and drained
1 1/2 cups Chablis or other dry white wine
Hot cooked rice

Melt butter in a large skillet; add flour, salt, and paprika, stirring until smooth. Cook 1 minute, stirring constantly.

Gradually add half and half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.

Place lobster, shrimp, and crabmeat in a large Dutch oven; add white sauce and wine, stirring gently. Cook over medium heat just until thoroughly heated.

Serve over rice.

Menu Suggestion:
To ease your work, make dessert the day before. A light, refreshing mousse served in your best stemmed glasses would be very complimentary. A dessert you made yourself is always more impressive than one they know you picked up at the bakery.

Servings: 8-10