*  Exported from  MasterCook II  *
 
                   Shrimp & Lobster In White Wine Rowley
 
 Recipe By     : Mrs. W. Gaston Caperto, III
 Serving Size  : 12   Preparation Time :0:45
 Categories    : Entree'                          Fish/Seafood
                 To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Frozen Rock Lobster Tails -- (8 oz. ea.)
    2      Lb            Raw Shrimp -- shelled & deveined
    2      Cans          King Crab Meat -- 7 1/2 oz. ea, drain
   10      Tbsp          Butter
      2/3  C             Flour
    2      Tsp           Salt
    1      Tsp           Paprika
      1/4  Tsp           White Pepper
    3      C             Light Cream
    1 1/4  C             Dry White Wine
                         Parsley Sprigs -- for garnish
 
 In large kettle, bring 2 1/2 quarts water to a boil.  Add lobster.
 Return to boiling, reduce heat, and simmer, covered for 8 minutes.
 Remove lobster to colander to cool.  Return water to a boil.  Add
 shrimp.  Return to boiling, reduce heat, and simmer, covered, for 5
 minutes.  Drain.  Remove crabmeat from cans in large pieces.  Drain. Cut
 lobster in bite-size pieces.  Set all seafood aside.
 
 Melt butter in Dutch oven.  Remove from heat.  Stir in flour, salt,
 paprika, and pepper.  Gradually stir in cream until smooth.  Bring to a
 boil, stirring.  Reduce heat and simmer 5 minutes.  Add wine and seafood
 and stir until combined.  Cook over low heat until hot.  DO NOT BOIL.
 Serve with rice.  Garnish with parsley.
 
 Serves 12
 
 Source:  “Mountain Measures”  --Junior League of Charleston, WV
 ed.  1974
 
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