INGREDIENTS
3 (1 1/2 lb.) lobsters, cooked and picked
12 large scallops, quartered
1 lb. medium shrimp, peeled and cleaned
1 1/2 cups milk
1 1/2 cups cream
1/4 cup butter
1/4 cup dry sherry
Salt
Cayenne pepper
1/2 tsp. paprika
Roux:
1/4 cup butter
1/2 cup flour
DIRECTIONS
Saute shrimp, scallops and lobster in butter.
Add paprika.
Move seafood to a crock pot set on low or warming dish.
Add sherry to hot sauté pan and boil hard to de-glaze the pan.
Add sherry and pan bits to seafood.
In a saucepan over medium heat, cook flour and butter and whisk until well blended and bubbly.
Slowly whisk in milk, pouring in a half cup at a time.
Add cream slowly, whisking continuously until mixture thickens. About 3 to 5 minutes. Cook longer for a thicker sauce or add water to thin it out.
Season with salt and Cayenne pepper.
Pour over warmed seafood and stir.
Serve with linguini, saltine or common crackers or toast.
