4 (8 oz.) frozen rock lobster tails
2 lbs. slightly steamed (1/2 done) jumbo shrimp
2 (7 1/2 oz.) cans Alaskan King Crab meat, drained
10 tbsp. butter
2/3 c. flour
1 tsp. paprika
2 tsp. salt
1/4 tsp. white pepper
3 c. light cream
1 1/4 c. dry white wine

Defrost shrimp, lobster, and crab; drain. Melt butter in Dutch oven. Stir in flour, salt, paprika, and pepper until smooth. Gradually stir in cream, mixing until smooth. Bring to boil, stirring constantly. Reduce heat and simmer 5 minutes.

Add wine, lobster, shrimp and crab meat. Stir gently until combined. Cook over low heat until heated through. Serve over white rice. Serves 12. Can be frozen or prepared a day or two in advance.